Shrimp and Burst Cherry Tomato Pasta

Ingredients

• 6 Tbsp. extra-virgin olive oil, divided
• 1 lb. large shrimp, peeled and deveined
• 2 tsp. kosher salt, divided, plus more for salting water
• 6 garlic cloves, thinly sliced
• 2 lb. red and yellow cherry tomatoes
• ¼ tsp. crushed red pepper
• 1 lb. uncooked spaghetti
• 2 oz. Parmesan cheese, grated (about ½ cup), plus more for serving

Instructions

1. 1Pat the shrimp dry with paper towels. Surface moisture prevents proper browning. Warm 2 tablespoons of the olive oil in a large deep skillet over medium-high heat. Season the shrimp with a half teaspoon of the salt and add them to the skillet.
2. 2Sauté the shrimp, stirring frequently, for about 3 minutes until they're fully cooked. Move the shrimp to a plate and set them aside.
3. 3Pour the remaining 4 tablespoons of olive oil into the same skillet over medium-high heat. Stir in the sliced garlic and cook for about 1 minute until it becomes fragrant. Stir constantly here so the garlic doesn't burn and turn bitter.
4. 4Stir in the cherry tomatoes, crushed red pepper, and the remaining 1 and a half teaspoons of salt. Cover the skillet and cook for about 14 minutes, stirring occasionally, until the tomatoes soften and burst to release their juices.
5. 5While the tomatoes cook, bring a large pot of generously salted water to a rolling boil over high heat. Boil the spaghetti until it reaches an al dente texture. Drain the pasta, making sure to save a half cup of the starchy cooking water. This starchy water is the secret to a glossy, cohesive sauce.
6. 6Return the cooked shrimp and any resting juices to the skillet with the tomatoes over medium heat. Toss in the cooked spaghetti, grated Parmesan cheese, and the reserved pasta water until everything is well coated.
7. 7Continue cooking and stirring occasionally until the sauce thickens and clings to the spaghetti. Take the skillet off the heat.

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