By Naz Deravian

I’ve made this dish many times, and even though the recipe suggests you use frozen shrimp, fresh works just as well. (No need to cut shrimp into thirds.) Here, shrimp and spaghetti are tossed with juicy cherry tomatoes, which are gently simmered until they burst and turn saucy. This dish is best with ripe, in-season cherry tomatoes.

Ingredients

Yield: 4 to 6 servings

  • 8 tablespoons extra-virgin olive oil
  • 1 pound peeled and deveined frozen shrimp (16/20-count), thawed and cut into thirds
  • Kosher salt (Diamond Crystal)
  • 3 large garlic cloves, gently smashed with the flat side of a knife
  • 1 teaspoon fennel seeds (optional)
  • ¼ teaspoon red-pepper flakes, or to taste
  • 2 pounds cherry tomatoes, larger ones halved, small ones kept whole
  • 1 pound spaghetti
  • Handful of basil leaves, torn
  • Black pepper
  1. Step 1: In a large skillet, heat 2 tablespoons oil over medium. Add the shrimp, season with 1 teaspoon salt and cook, stirring occasionally, until just cooked through, about 3 minutes. Transfer the shrimp to a dish and set aside. Discard any excess liquid in the pan. (See Note)
  2. Step 2: Add the remaining 6 tablespoons oil and the garlic cloves to the same pan and cook over medium-low, turning the garlic a couple of times until light gold and fragrant, taking care not to burn them, about 4 minutes. Add the fennel seeds and red-pepper flakes, stir and cook until fragrant, about 1 minute. Increase the heat to medium and add the cherry tomatoes and 1½ teaspoons salt.
  3. Step 3: Cook the tomatoes, stirring occasionally, until they release their juices and get saucy, 25 to 30 minutes. While the tomatoes cook, bring a large pot of well-salted water to a boil for the pasta. Add the spaghetti and cook until al dente, about 10 minutes.
  4. Step 4: Transfer the shrimp with any juices to the tomatoes to reheat for a couple of minutes. Taste the sauce and adjust seasoning.
  5. Step 5: Set the pasta pot next to the saucepan and use tongs to transfer the spaghetti to the tomatoes and shrimp. The starchy water clinging to the spaghetti will make for a tasty and silky sauce. (You can drain the spaghetti, if you prefer. If you do, reserve ¼ cup of the pasta water to add as needed for a silky sauce.) Remove the pan from the heat, add the basil and toss well. Season with black pepper to taste and serve.

Note: If you prefer your shrimp very well cooked, don’t remove them. Add only 6 tablespoons of the oil, garlic, fennel seeds, and red-pepper flakes to the pan, first, then the shrimp and then the rest of the ingredients.