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Shrimp Spaghetti with Cherry Tomatoes

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Test Kitchen Approved
Total Time

Prep: 15 min. Cook: 25 min.

Makes

6 servings

Updated: Feb. 13, 2024
Shrimp Spaghetti with Cherry Tomatoes
Shrimp Spaghetti with Cherry Tomatoes Recipe photo by Taste of Home
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Ingredients

  • 1 pound uncooked spaghetti
  • 3 tablespoons olive oil
  • 2 garlic cloves, smashed
  • 1 teaspoon crushed red pepper flakes
  • 4 cups heirloom cherry tomatoes
  • 2 shallots, thinly sliced
  • 1 can anchovy fillets (2 ounces)
  • 3/4 cup muffuletta mix or olive bruschetta topping
  • 4 tablespoons unsalted butter
  • 1 pound uncooked shrimp (26-30 per pound), peeled and deveined
  • 1-1/2 cups grated Romano cheese
  • 2 tablespoons minced fresh parsley

Directions

  1. In a Dutch oven, cook pasta according to package directions; drain, reserving 1 cup cooking liquid. Set aside.
  2. In same Dutch oven, heat oil over medium-high heat. Add garlic and red pepper flakes until fragrant. Discard garlic cloves; add tomatoes, shallots, anchovy fillets, muffuletta mix and butter. Cook until tomatoes begin to burst, 4-5 minutes. Add shrimp; cook until shrimp turn pink, 4-5 minutes. Add pasta, reserved pasta water and Romano to pan; stir until creamy. Garnish with parsley and additional Romano.

Nutrition Facts

1-3/4 cups: 726 calories, 35g fat (13g saturated fat), 150mg cholesterol, 1163mg sodium, 66g carbohydrate (5g sugars, 4g fiber), 38g protein.