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Stir-Fried Spaghetti with Shrimp, Cherry Tomatoes and Capers
Stir-Fried Spaghetti with Shrimp, Cherry Tomatoes and Capers
Serves 4-6
8 ounces dry spaghetti
5 tablespoons olive oil, divided
12 ounces medium to large shrimp, peeled and deveined
1/4 cup finely diced shallot
1 tablespoon minced garlic (3 large cloves)
1/2 teaspoon red pepper flakes
2 tablespoons capers, rinsed
1 pint cherry tomatoes, larger ones halved, smaller ones left whole
1/2 cup dry white wine
Reserved pasta water, as needed
2 tablespoons chopped parsley, to garnish
1/4 cup basil leaves
1 tablespoon lemon juice
Coarse Kosher salt, to taste
Freshly ground black pepper, to taste
Stir-Fried Spaghetti with Shrimp, Cherry Tomatoes and Capers
1
Bring a large pot of water to a boil. Season generously with salt, then add spaghetti and cook until tender, about 10 minutes. Reserve about 1/2 cup of the pasta water, then drain. Toss spaghetti with 1 tablespoon of olive oil and set aside.
2
Season shrimp with salt and pepper. Heat 1 tablespoon olive oil in a wok over medium-high heat. Add shrimp and cook until pink on both sides and just cooked through, about 2-3 minutes. Transfer shrimp to a plate.
3
Add remaining 3 tablespoons of olive oil to the wok. Stir in shallots, garlic, capers and chili flakes. Cook over medium-high heat, stirring constantly, until browned and fragrant and shallots get slightly crispy, about 3 minutes (be careful not to let the garlic burn). Add tomatoes and cook for 1 minute until they start to soften and burst. Add reserved pasta, shrimp, white wine and 1/4 cup of pasta water and toss to combine. Cook 1-2 minutes, tossing constantly, until sauce reduces slightly and coats the pasta. Add herbs and toss again.
4
Remove from heat and finish with lemon juice and salt and pepper to taste. Serve immediately.