Shrimp and Tomato Pasta


  • 8 Tbsp Extra-Virgin Olive Oil
  • 1 Pound Frozen Shrimp
  • Kosher Salt (Diamond Crystal)
  • 3 Large Garlic Cloves Chopped
  • 1 Tsp Fennel Seeds
  • 1/4 Tsp Red-Pepper Flakes
  • 2 lb. Cherry Tomatoes
  • 1 lb. Spaghetti
  • Handful Of Basil Leaves
  • Black Pepper


  1. In a large skillet, heat 2 tablespoons oil over medium. 
  2. Add the shrimp, season with 1 teaspoon salt and cook for 3 minutes.
  3. Transfer the shrimp to a dish and set aside. 
  4. Discard any excess liquid in the pan. 
  5. Add 6 tablespoons oil and the garlic cloves to the same pan.
  6. Cook over medium-low, turning the garlic a couple of times until light gold, taking care not to burn them for 4 minutes.
  7. Add the fennel seeds and red-pepper flakes.
  8. Stir and cook until fragrant for 1 minute.
  9. Increase the heat to medium and add cherry tomatoes and 1 1/2 teaspoons salt.
  10. Cook the tomatoes until they release their juices and get saucy.
  11. Bring a large pot of well-salted water to a boil for the pasta.
  12. Add the spaghetti and cook until al dente, about 10 minutes.
  13. Transfer the shrimp with any juices to the tomatoes to reheat for a couple of minutes.
  14. Taste the sauce and adjust seasoning.
  15. Set the pasta pot next to the saucepan and use tongs to transfer the spaghetti to the tomatoes and shrimp. 
  16. Reserve 1/4 cup of the pasta water to add as needed for a silky sauce.
  17. Remove the pan from the heat, add the basil and toss well. 
  18. Season with black pepper to taste and serve.