20-Min Shrimp Spaghetti alla Scoglio
Garlic, white wine, and fresh shrimp come together in minutes over al dente spaghetti. Cherry tomatoes and a splash of pasta water create a light, briny sauce that tastes like the Mediterranean.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
- 8 oz spaghetti
- 1 lb large shrimp, peeled and deveined
- 1.5 cups cherry tomatoes, halved
- ¾ cup dry white wine
- 4 clove garlic cloves, sliced thin
- ¼ tsp red pepper flakes
Instructions
- 1
Boil spaghetti in salted water until al dente, about 9 minutes. Reserve 1 cup pasta water before draining.
- 2
Heat olive oil in a large skillet over medium-high heat. Add garlic and red pepper flakes, cook 30 seconds until fragrant.
- 3
Add shrimp, cook 2 minutes without stirring until edges start to pink, then stir and cook 1 minute more.
- 4
Pour in white wine and scrape the bottom of the skillet. Add cherry tomatoes and simmer 2 minutes.
- 5
Toss in drained spaghetti with 0.5 cup reserved pasta water. Stir for 1 minute until sauce coats the pasta.
- 6
Serve immediately with flaky sea salt and a crack of black pepper.
Tools you’ll need
- large pot
- large skillet (12-inch)
- tongs
- wooden spoon
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