Garlic & Cherry Tomato Shrimp Spaghetti

Method

1. 1Bring 2.5 liters of water and 1 tablespoon salt to a rolling boil in a large pot. Add spaghetti and cook for 9-10 minutes until al dente.
2. 2Meanwhile, slice garlic thinly and halve the cherry tomatoes.
3. 3Heat olive oil in a wide pan over medium heat. Add sliced garlic and chili flakes; sauté gently for 1 minute without letting garlic brown.
4. 4Add halved cherry tomatoes and remaining 2.5 ml salt to the pan; cook 3-4 minutes until tomatoes soften and release their juices.
5. 5Toss in peeled shrimp and cook for 2 minutes until just pink and warmed through. Scoop out 50 ml of pasta cooking water and pour into the pan to emulsify.
6. 6Drain pasta, add directly to the sauce, toss vigorously with chopped parsley and freshly ground black pepper for 1 minute before serving.