Careme

Ingredients

• Patagonia Pink Shrimp 16/20 (Previously Frozen)

  10 ounces, peeled and deveined $7.99
• Kroger® 100% Whole Grain Thin Spaghetti

  6 ounces $1.25
• Private Selection™ Fresh Petite Cherry Snacking Tomatoes

  10 ounces $3.50
• Garlic

  2 cloves $0.99
• Simple Truth Organic® Basil

  0.5 ounce $2.79
• Fresh Organic Lemon - Each

  1 lemon, yielding 1 teaspoon zest and 2 tablespoons juice $2.00
• Extra-virgin olive oil

  2 tablespoons
• Unsalted butter

  1 tablespoon
• Crushed red pepper flakes

  1/4 teaspoon
• Kosher salt

  2 teaspoons
• Black pepper

  1/4 teaspoon
• Water

  2 quarts
• Ruffino Lumina Pinot Grigio DOC Delle Venezie Italian White Wine

  1 bottle, chilled $11.99

Instructions

1. Spend 10 minutes on prep: pat 10 ounces shrimp dry, halve 10 ounces cherry tomatoes, mince 2 garlic cloves, tear 0.5 ounce basil, and zest 1 lemon to yield 1 teaspoon zest before juicing it to yield 2 tablespoons juice.
2. Bring 2 quarts water and 1 1/2 teaspoons kosher salt to a boil. Add 6 ounces spaghetti and cook until al dente according to the package timing; reserve 1/2 cup of the 2 quarts pasta cooking water, then drain.
3. Season 10 ounces shrimp with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat; cook the 10 ounces shrimp for 3 to 4 minutes, turning once, until opaque and 145°F, then transfer them to a plate.
4. Add 1 tablespoon olive oil and 10 ounces halved cherry tomatoes to the skillet; cook for 4 minutes until blistered and juicy. Add 2 minced garlic cloves and 1/4 teaspoon red pepper flakes, then stir for 30 seconds.
5. Add the reserved 1/2 cup pasta cooking water, 1 teaspoon lemon zest, 2 tablespoons lemon juice, and 1 tablespoon unsalted butter; simmer for 2 minutes until lightly emulsified.
6. Add the drained 6 ounces spaghetti, cooked 10 ounces shrimp, and 0.5 ounce torn basil; toss over medium heat for 1 to 2 minutes until the sauce coats the pasta.
7. Divide the shrimp pasta between two shallow bowls, arranging the blistered tomatoes and shrimp on top for plating.