Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Spaghetti con Code di Mazzancolle e Pomodorini Freschi

Spaghetti with Shrimp Tails and Fresh Cherry Tomatoes

Name: Spaghetti with Shrimp Tails and Fresh Cherry Tomatoes
Total time: 1200 s
Yield: Serves 4 servings
Cuisine: American
Ingredients: 1 pound spaghetti (480 grams); 2.2 pounds shrimp tails (1 kg); 1/3 cup fresh cherry tomatoes (50 grams); 1 small bunch fresh parsley; as needed Extra virgin olive oil,; 1 garlic clove; as needed Salt,; as needed Black pepper,; as needed Soy sauce,; as needed Ground ginger,

Fabio Del Buono @FabioMasterChef

Paola

Spaghetti with Shrimp Tails and Fresh Cherry Tomatoes

Fabio Del Buono @FabioMasterChef

Saved

Ingredients

20 minutes

Serves 4 servings

1 poundspaghetti (480 grams)
2.2 poundsshrimp tails (1 kg)
1/3 cupfresh cherry tomatoes (50 grams)
1small bunch fresh parsley
as neededExtra virgin olive oil,
1garlic clove
as neededSalt,
as neededBlack pepper,
as neededSoy sauce,
as neededGround ginger,

Saved

Steps

20 minutes

1

Bring a large pot of salted water to a boil for the spaghetti.
2

Wash and trim the cherry tomatoes, cut them in half, and set aside.
3

Using a paring knife, cut along the back of the shrimp tails and remove the vein with a toothpick. Rinse under running water and set aside.
4

In a skillet, heat olive oil and finely chopped garlic. Sauté until fragrant, then add the parsley stems and shrimp tails. Cook for a few minutes until the shrimp start to turn pink.
5

Pour in the soy sauce and cook for a few more minutes to let the flavors blend.
6

Add the cherry tomatoes, season with salt, black pepper, and chopped parsley, and cook for about 10 minutes.
7

Drain the spaghetti while still al dente and add it to the skillet with the shrimp. Drizzle with a little olive oil, add a bit of pasta cooking water, and toss everything together.
8

Plate the pasta and serve topped with finely chopped parsley and black pepper.