Amber Valletta's Shrimp with Spaghetti

Amber whips up this family favorite when she wants a healthy meal, but is short on time.

Ingredients

1 pound of jumbo shrimp (about 16 to 20), cleaned and deveined
½ pound of parpadelle or spaghetti
One pint of cherry tomatoes, halved
Salt and pepper to taste
1 tablespoon olive oil
4 to 6 cloves of garlic chopped
1/8 teaspoon cayenne pepper
4 tablespoons freshly grated Parmesan cheese

Directions

Put a large pot of water on to boil for the spaghetti. Once water boils, add pasta cook according to package directions. Meanwhile heat a large skillet over medium-high heat. Add olive oil and swirl to coat the pan. Add shrimp and garlic and stir-fry for about 4 minutes until the shrimp is barely pink.

Add tomatoes to the skillet and cook until they break down, about 7-10 minutes. Season with salt and pepper. Toss shrimp mixture together with cooked pasta in a medium bowl. Divide on to four dinner plates or large bowls and top each serving with a tablespoon of Parmesan cheese.

Serving 4 to 5 shrimp, 1 ½ cup pasta with tomatoes.