Ingredients For Shrimp and Burst Cherry Tomato Pasta

1. Six tablespoons of extra virgin olive oil, split
2. One pound of big, peeled and deveined prawns
3. Two tsp kosher salt, separated
4. Six garlic cloves, cut thinly
5. Red and yellow cherry tomatoes, two pounds
6. Crushed red pepper, ¼ teaspoon
7. One pound of raw spaghetti
8. Grated Parmesan cheese, two ounces (about half a cup), plus extra for serving
9. For garnish, use fresh basil.

Directions For Shrimp and Burst Cherry Tomato Pasta

1. In a large, deep skillet, heat 2 tablespoons of the oil over medium-high heat. Using paper towels, pat the shrimp dry. Add half a teaspoon of salt to the prawns before adding them to the skillet. Cook for about 3 minutes, tossing frequently, or until prawns are cooked through. Move to a platter and reserve.
2. In the same skillet, heat the final 4 tablespoons of oil over medium-high heat. Add the garlic and simmer for approximately a minute, stirring frequently, until fragrant. Stir in tomatoes, red pepper flakes, and the remaining 1/2 tsp salt. Cook with a cover on and stir from time to time until the tomatoes become soft and start to release juices, around 14 minutes.
3. In the meantime, place a large pot on high heat and add salted water. Spaghetti should be cooked through. Save 1 cup of the pasta water after draining the noodles.
4. Cook over medium heat with prawns and any liquids that have gathered in the tomatoes. Toss to coat. Add cooked spaghetti, Parmesan, and 1/2 cup of the pasta water that was set aside. Cook, tossing periodically, until pasta is coated with sauce. Take off the heat. If desired, garnish with fresh basil. If preferred, top with more Parmesan cheese and serve.