Spaghetti with shrimp, garlic and cherry tomatoes

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1. Cook the spaghetti

   Bring about 4 l of water to a boil in a large pot and salt it. Cook the spaghetti until al dente according to the package directions, usually 9–10 minutes. Reserve ½ cup of the pasta cooking water before draining.

2. Start the sauce

   Meanwhile, heat the olive oil in a large skillet. Add the sliced garlic and red pepper flakes and cook for 1 minute. Add the halved cherry tomatoes and simmer for 3–4 minutes, until softened.

3. Add the wine and shrimp

   Pour in the wine and simmer for 2 minutes to let the alcohol evaporate. Season the shrimp with salt, add them to the sauce, and cook for 3–4 minutes, turning occasionally, until pink.

4. Toss with the spaghetti

   Transfer the drained spaghetti to the skillet. Add the lemon zest and juice, along with a few tablespoons of pasta cooking water as needed. Toss until the sauce coats the pasta, sprinkle with parsley, and serve immediately.

Tip: If you prefer not to use wine, replace it with the same amount of pasta cooking water and season the sauce with a little extra lemon juice.

This recipe was translated from the Slovak original: Špagety s krevetami, cesnakom a cherry paradajkami