Shrimp Tomato Pasta

Open Reel Print Copy Recipe

Idk about you, but this cold weather has me craving pasta nonstop this is only 5 ingredients and comes together in no time

Ingredients

• Olive oil
• 1 pint cherry tomatoes, halved
• 12 oz raw shrimp, deveined, shells and tails removed
• Salt
• 1 tsp garlic seasoning
• 1/2 cup heavy cream
• 1/3 cup Parmesan cheese, shredded
• 1/2 package pasta (spaghetti or similar)
• Pasta water, as needed
• Extra Parmesan cheese, for serving

Instructions

1. Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve at least 1 cup of pasta water before draining.

2. Heat a drizzle of olive oil in a large pan over medium heat.

3. Add the cherry tomatoes and shrimp to the pan in an even layer. Season with salt and garlic seasoning. Cook for about 2 minutes, until the shrimp start to turn pink and lightly brown on the bottom.

4. Flip the shrimp and cook for another 1 to 2 minutes, until the shrimp are almost fully cooked.

5. Lower the heat slightly and add the heavy cream. Stir and bring to a gentle simmer.

6. Add the Parmesan cheese and stir until melted and smooth.

7. Add the cooked pasta directly to the pan along with about 1/2 cup of pasta water.

8. Reduce the heat to low and stir until the sauce thickens and coats the pasta, adding more pasta water as needed to loosen the sauce.

9. Once the liquid is mostly absorbed and the shrimp are fully cooked, remove from heat.

10. Serve immediately with extra Parmesan cheese on top.