Shrimp tomato pasta

Instructions

1. 1

   Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve at least 1 cup of pasta water before draining.

2. 2

   Heat a drizzle of olive oil in a large pan over medium heat.

3. 3

   Add the cherry tomatoes and shrimp to the pan in an even layer. Season with salt and garlic seasoning. Cook for about 2 minutes, until the shrimp start to turn pink and lightly brown on the bottom.

4. 4

   Flip the shrimp and cook for another 1 to 2 minutes, until the shrimp are almost fully cooked.

5. 5

   Lower the heat slightly and add the heavy cream. Stir and bring to a gentle simmer.

6. 6

   Add the Parmesan cheese and stir until melted and smooth.

7. 7

   Add the cooked pasta directly to the pan along with about 1/2 cup of pasta water.

8. 8

   Reduce the heat to low and stir until the sauce thickens and coats the pasta, adding more pasta water as needed to loosen the sauce.

9. 9

   Once the liquid is mostly absorbed and the shrimp are fully cooked, remove from heat.

10. 10

    Serve immediately with extra Parmesan cheese on top.