Cherry Tomato Seafood Spaghetti

So this recipe is great. I actually found this on the back of a box of pasta a few years ago. Thought it sounded great and tried it. Now it’s a must in my kitchen. IMG_7044-2

Spaghetti(enough for two)
1 shallot
1 clove of garlic
250-300 grams of cherry tomatoes
1/2 teaspoon of dried basil
6-7 leaves of fresh basil
150-200 grams of peeled shrimp
2 tablespoons of cream

So, let’s get started!
Into a pot of boiling water goes olive oil, salt and your pasta. Put a lid on it and let that cook away.
Chop up the shallot and the garlic and get into a pan on a medium heat. Stir every 30 seconds or so untill they’re nice, soft and almost translucent. Half your cherry tomatoes and toss them in the pan with the shallot and garlic. Let that cook for another 3-4 minutes.
Now, the basil. If you want to use all dried basil, or all fresh that is up to you, but I like a bit of both.
Chop up you fresh basil. Get that in the pan along with the shrimp, cream and your dried basil. I used frozen, pre cooked shrimp(I know, shame on me!), so they release a bit more liquid to get more of a sauce going. If you feel like it looks dry, add a tablespoon or 2 of water.
At this point your pasta should be about a minute away from being done. Drain it and pour it in the pan with the shrimp and tomatoes. Stir, drizzle 1 tablespoon of good quality of olive oil on top. Salt and pepper to taste and serve. IMG_7051-2

This meal is really great to have in your arsenal for one of days when you honestly can’t be bothered to cook for a long time. This spaghetti recipe takes and maximum of 15 minutes to make. And, it’s a pieace of cake!

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3 Responses to Cherry Tomato Seafood Spaghetti

  1. Adam says:

    Very nice. Elegant and simple. A tiny splash of white vino instead of the water might be nice, but make sure there’s still plenty to have as an accompaniment first!

    • Wine! Of Course! How could I possibly forget that? God, I feel silly now. But, yeah. White wine is fantastic with this dish, both in the food and in the belly.
      Thank you for the feedback! : )

      • Adam says:

        You’d have done it instinctively. Different when you are writing, not cooking. Still yummy either way.
        Also wondered if a tiny bit of chilli might give it a hit that would work too.
        Either way, I’m still loving the simplicity and classicallity of it. (Not sure that is real word, but hopefully you get the compliment).

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