Ingredients :
- 1 pound uncooked spaghetti
- 3 tablespoons olive oil
- 2 garlic cloves, smashed
- 1 teaspoon crushed red pepper flakes
- 4 cups heirloom cherry tomatoes
- 2 shallots, thinly sliced
- 1 can anchovy fillets
- 3/4 cup muffuletta mix or olive bruschetta topping
- 4 tablespoons unsalted butter
- 1 pound uncooked shrimp, peeled and deveined
- 1-1/2 cups grated Romano cheese
- 2 tablespoons minced fresh parsley
Directions :
- In a Dutch oven, cook pasta according to package directions; drain, reserving 1 cup cooking liquid. Set aside.
- In same Dutch oven, heat oil over medium-high heat. Add garlic and red pepper flakes until fragrant. Discard garlic cloves; add tomatoes, shallots, anchovy fillets, muffuletta mix and butter. Cook until tomatoes begin to burst, 4-5 minutes. Add shrimp; cook until shrimp turn pink, 4-5 minutes. Add pasta, reserved pasta water and Romano to pan; stir until creamy. Garnish with parsley and additional Romano.
