Shrimp & Sun-Dried Tomato Spaghetti

🥘 Ingredients

• Parmesan cheese
  6 tbsp
• Veggie Stock Concentrate
  2 unit
• almonds
  ½ ounce
• butter
  2 tbsp
• cooking oil
  1 tsp
• cream cheese
  4 tbsp
• garlic
  2 clove
• grape tomatoes
  8 oz
• olive oil
  2 tsp
• parsley
  ¼ ounce
• pepper
• salt
• shrimp
  20 oz
• spaghetti
  12 oz
• sun-dried tomatoes
  3 oz

🍳 Cookware

• large pot
• small bowl

1. 

   1

   Bring a large pot of salted water to a boil. Wash and dry produce. Finely chop sun-dried tomatoes . Peel and mince or grate garlic . Halve grape tomatoes lengthwise; place in a small bowl and toss with a drizzle of olive oil , salt , and pepper . Pick parsley leaves from stems; finely chop leaves.

   sun-dried tomatoes: 3 oz, garlic: 2 clove, grape tomatoes: 8 oz, olive oil: 2 tsp, salt, pepper, parsley: ¼ ounce
2. 

   2

   Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, ⏱️ 9-11 minutes . Reserve 1/3 cup pasta cooking water (1/2 cup for 4 servings), then drain.

   spaghetti: 12 oz
3. 

   3

   While pasta cooks, heat a large, dry pan over medium-high heat. Add almonds and cook, stirring often, until fragrant and lightly browned, ⏱️ 2-4 minutes . Turn off heat; transfer to a second small bowl. Wipe out pan. Rinse shrimp under cold water. Pat shrimp dry with paper towels. Heat a drizzle of cooking oil in pan used for almonds over medium-high heat. Add shrimp; season with salt and pepper. Cook, stirring occasionally, until cooked through, ⏱️ 3-4 minutes . Turn off heat; transfer to a plate. Wipe out pan.

   almonds: ½ ounce, shrimp: 20 oz, cooking oil: 1 tsp
4. 

   4

   Heat a drizzle of olive oil in pan used for almonds over medium heat. Add sun-dried tomatoes and garlic; cook, stirring occasionally, until fragrant, ⏱️ 1-2 minutes . Season with salt and pepper. Stir in Veggie Stock Concentrate and 1/3 cup plain water (1/2 cup for 4 servings). Bring to a simmer and cook until slightly reduced, ⏱️ 1-2 minutes . Reduce heat to low and whisk in cream cheese until fully incorporated.

   Veggie Stock Concentrate: 2 unit, cream cheese: 4 tbsp
5. 

   5

   Stir grape tomatoes into pan with sauce. Add drained spaghetti, half the Parmesan cheese , and butter ; toss to combine. TIP: If needed, stir in reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce. Stir in half the chopped parsley. Season with salt and pepper. Turn off heat. Stir shrimp into sauce along with spaghetti.

   Parmesan cheese: 6 tbsp, butter: 2 tbsp
6. 

   6

   Divide pasta between bowls. Top with toasted almonds, remaining Parmesan, and remaining chopped parsley. Serve. Shrimp are fully cooked when internal temperature reaches 145°.