Spicy Garlic Shrimp and Tomato Spaghetti

It's sometimes quite frustrating when it comes to buying ingredients for two, or even one. The quantities for most ingredients are pre-packed and limited in the supermarket. For example, I'm forced to buy a whole big bunch of packed parsley which most likely will last the 2 of us for the next 2 weeks, instead of just a handful which I only need to keep for a few days.

So, it's not much surprise that I had been cooking for the past 3 days. And even less surprising is that, all 3 were pasta dishes. I guess it can't be helped since the ingredients (cherry tomatoes, fresh parsley, sour cream) I bought were more suited for cooking pasta than anything else, or most likely, simpler for a lazy person like myself. ;p

However, I think I have reached my 'limit'. It's time to take a step back from pasta for a while. Let me look through my bookmarked recipes to see what else I can try next. :)

Spicy Garlic Shrimp and Tomato Spaghetti (recipe from : here)
4 servings

Ingredients :

• 2 tablespoons dry bread crumbs
• 1/4 cup plus 1 tablespoon extra-virgin olive oil
• 3/4 pound spaghetti
• 1/2 pound shelled and deveined medium shrimp, cut into 1/2-inch pieces
• 1/2 pint small yellow pear or red grape tomatoes
• 2 garlic cloves, minced
• 1 teaspoon minced rosemary
• 1 teaspoon crushed red pepper
• Salt and freshly ground black pepper 

Directions :

1) In a small skillet, cook the bread crumbs in 1 tablespoon of the olive oil over moderate heat, stirring occasionally, until golden and crisp, 2 to 3 minutes. Scrape the bread crumbs onto a plate.

2) In a large pot of boiling salted water, cook the spaghetti until just barely al dente. Drain the spaghetti, reserving 1/2 cup of the cooking water.

3) Meanwhile, in a large, deep skillet, combine the remaining 1/4 cup of olive oil with the shrimp, tomatoes, garlic, rosemary and crushed red pepper. Add the spaghetti and the reserved cooking water to the skillet and season with salt and pepper. Cook over moderately high heat, tossing the pasta and lightly crushing the tomatoes, until the sauce is slightly thickened and the shrimp are cooked through, about 4 minutes. Transfer the spaghetti to bowls, sprinkle the bread crumbs on top and serve.