If you prefer, use some of the pasta cooking liquid instead of wine in the sauce. The starchy water will help thicken it a bit at the same time.
HANDS-ON TIME 20 minutes
TOTAL TIME 20 minutes
MAKES 4 servings
INGREDIENTS
340 g spaghetti (see tip, below)
3 tbsp olive oil
2 cups cherry tomatoes, halved
3 anchovy fillets, chopped
3 cloves garlic, chopped
3 sprigs fresh thyme
¼ tsp salt
¼ tsp hot pepper flakes
450 g thawed peeled deveined large shrimp (31 to 35 count)
⅓ cup dry white wine
3 tbsp chopped fresh parsley
DIRECTIONS
In large pot of boiling salted water, cook pasta according to package instructions until al dente. Reserving ½ cup of the cooking liquid, drain pasta; return to pot.
While pasta is cooking, in large skillet, heat oil over medium heat; cook tomatoes, anchovies, garlic, thyme, salt and hot pepper flakes, stirring occasionally, until softened, 3 to 5 minutes.
Stir in shrimp and wine; cook over medium-high heat until shrimp are pink and opaque throughout, about 5 minutes. Sprinkle with parsley.
Add to pasta; toss, adding enough of the reserved cooking liquid to coat.
NUTRITIONAL INFORMATION, PER SERVING: about 559 cal, 36 g pro, 14 g total fat (2 g sat. fat), 69 g carb, 5 g fibre, 175 mg chol, 652 mg sodium, 517 mg potassium. % RDI:9% calcium, 47% iron, 14% vit A, 25% vit C, 88% folate.
TIP FROM THE TEST KITCHEN
Any long pasta will do for this dish. Just follow the package instructions and cook it until al dente.
