Garlic Shrimp Pasta

Ingredients

• 12 oz spaghetti
• 3 tbsp olive oil
• 3-4 garlic cloves
• 1 lb large raw shrimp
• 1 tsp chili flakes
• Kosher salt and ground pepper
• 1/2 teaspoon red-pepper flakes
• 1 pint cherry tomatoes
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup fresh parsley

Instructions

1. Bring a pot with salted water to a boil and cook the pasta according to the package instructions. Reserve 2/3 cup of the pasta water, then drain.
2. Meanwhile, heat 2 tablespoons of oil in a large skillet over medium-high heat.
3. Add the garlic and saute for 1 minute. Then, add the shrimp and cook for 3-4 minutes, or until pink and opaque. Sprinkle with chili flakes and set aside. Cover to keep warm.
4. To the same preheated skillet, add the remaining oil and cook the cherry tomatoes until they burst about 2-3 minutes. Pour over the pasta water and deglaze the pan, stirring through the bottom of the pan.
5. Return the shrimp back to the pan, together with the cooked pasta and parmesan cheese, tossing with a pair of tongs to combine.
6. Serve immediately with freshly chopped parsley

Notes

Do not overcook the pasta. Cook it al-dente. Don't forget to save some pasta water before you drain. If you don't like shrimp, try scallops or chicken. Want to keep this low carb? Use lentil or chickpea pasta. To make it even healthier, use zucchini noodles. Store leftovers in a sealed container in the fridge for up to 3 days. Use only fresh ingredients where possible like fresh garlic and fresh tomatoes. We recommend that you use raw shrimp instead of cooked shrimp. Source Recipe