Pasta with Spicy Garlic Shrimp & Burst Grape Tomatoes makes for a lovely weeknight meal as our carefree days of summer wane.

Scale

5 Tbsp olive oil plus more for drizzling

1/2 tsp crushed red pepper flakes

4 cloves garlic, finely chopped

1 1/2 lbs grape tomatoes (or cherry tomatoes)

1 lb dried pasta, I used spaghetti

1 lb raw medium shrimp, shelled

3 Tbsp chopped fresh parsley plus more for garnish

Freshly grated Parmigiano-Reggiano

Salt & black pepper, to taste

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Heat olive oil in a skillet.

Add red pepper flakes and garlic. Cook over high heat until garlic has become light golden in color.

Add tomatoes and cook, stirring constantly until they lose their round shape and have become tender.

In the meantime, cook pasta in a large pot of boiling salted water, until al dente.

Next, add shrimp to the tomatoes. Cook, stirring constantly, until pink and firm, 2 – 3 minutes.

Drain pasta and add straight to the pot of sauce with chopped parsley.

Toss well.

Finish with more chopped parsley, a drizzle of olive oil, grated Parm, and salt and pepper to taste.

Serve immediately.