GARLIC SHRIMP PASTA TOSS

By Sube

Ingredients

• If you prefer, use some of the pasta cooking liquid instead of the wine.
• 12 oz (340 g) spaghetti
• 3 tbsp olive oil
• 2 cups cherry tomatoes, halved
• 3 anchovy fillets, chopped
• 3 cloves garlic, chopped
• 3 sprigs fresh thyme
• 1/4 tsp salt
• 1/4 tsp hot pepper flakes
• 1 lb (450 g) thawed peeled deveined large shrimp
• 1/3 cup white wine
• 3 tbsp chopped fresh parsley

Preparation

Step 1

In a large saucepan of boiling salted water, cook pasta according to package directions. Drain and return to saucepan, reserving 1/2 cup of the cooking liquid.

Meanwhile, in large skillet, heat oil over medium-heat; cook tomatoes, anchovies, garlic, thyme, salt and hot opepper flakes, stirring occasionally, until softened, 3 to 5 minutes.

Stir in shrmp and wine; cook over medium-high heat until shrimp are pink, about 5 minutes. Sprinkle with parsley. Add to pasta and toss to coat, adding reserved cookng liquid to moisten as needed.