Stir-Fried Spaghetti with Shrimp, Cherry Tomatoes and Capers

Ingredients

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

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Instructions

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.

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