Careme

Ingredients

• Kroger® Large Raw Shrimp Peeled & Deveined Tail Off 12 oz $6.99
• Kroger® Fresh Grape Tomatoes 1 1/2 cups $3.99
• Garlic 5 cloves $1.50
• Organic Basil or Simple Truth Organic® Basil small handful, optional $2.79
• Pantry item: spaghetti 8 oz
• Pantry item: heavy cream 3/4 cup
• Pantry item: tomato paste 2 tablespoons
• Pantry item: butter 4 tablespoons
• Pantry item: olive oil 2 tablespoons
• Pantry item: parmesan 3/4 cup grated
• Pantry item: breadcrumbs 3/4 cup
• Pantry item: red pepper flakes 1/2 teaspoon
• Pantry item: salt to taste
• Pantry item: black pepper to taste

Instructions

1. Cook 8 oz spaghetti in salted water until al dente. Reserve 1/2 cup pasta water and drain.
2. Pat 12 oz shrimp dry and season with salt and pepper.
3. In a small skillet, heat 2 tablespoons olive oil and 3/4 cup breadcrumbs over medium heat. Stir until golden and crisp, about 3 minutes. Season lightly with salt and set aside.
4. In a large skillet, melt 2 tablespoons butter over medium-high heat. Add the shrimp and cook 1 to 2 minutes per side until just pink. Remove to a plate.
5. Lower heat to medium. Add 2 more tablespoons butter, then 5 minced garlic cloves. Cook 30 seconds. Add 2 tablespoons tomato paste and 1/2 teaspoon red pepper flakes; cook 1 minute.
6. Add 1 1/2 cups halved grape tomatoes and cook until they begin to collapse, about 3 minutes. Stir in 3/4 cup heavy cream and simmer 2 minutes.
7. Add 3/4 cup grated parmesan and stir smooth. Loosen with pasta water as needed.
8. Toss in the spaghetti, then fold in the shrimp. Add torn basil if using.
9. Pile into bowls and top generously with the crunchy fried breadcrumbs.