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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.