When you’re craving a bowl of childhood comfort with just a hint of adulting.
Ingredients
1 pint cherry tomatoes, baby Roma tomatoes or baby heirloom tomatoes
4 tablespoons butter
1 tablespoon fresh basil, chopped
1 tablespoon fresh thyme, chopped
1 tablespoon fresh parsley, chopped
2 tablespoons chopped garlic
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded Asiago cheese
1 cup pasta water saved from spaghetti
1 standard package thick spaghetti or bucatini
8-10 large shrimp, peeled, deveined
Directions
Melt the butter in a large skillet over medium heat. Add in the tomatoes (whole) and gently toss to coat. Allow the tomatoes to blister (but not burn) for several minutes. They may pop every once in a while and that is ok. Add in the fresh basil, thyme, parsley and garlic and toss to coat. Reduce the heat if needed to keep the butter from browning or burning.
Meanwhile, bring a large pot of water to a boil and cook the pasta according to package instructions. Before straining, save 1 cup of pasta water and set aside.
Heat a large skillet over high heat until very hot. Lightly coat bottom of pan with 1 tsp oil; heat until lightly smoking. Add shrimp in a single layer. Cook just until golden and orange, 10 seconds; flip shrimp quickly. Cook 10 seconds more; immediately transfer to a plate.
Once the pasta is drained, add it in with the blistered tomatoes, the 1 cup of saved pasta water, salt, pepper and the Asiago cheese. Gently use tongs to toss it all together until combined.
Serve with additional fresh tomatoes, basil or cheese if desired.
