Olive oil: if uyou have any oil you prefer to use than handles heat go right ahead and use it.
Garlic: we suggest that you use fresh garlic instead of garlic powder. But if you have to make do with what you have at home, you can use 1 tablespoon of garlic powder instead.
Shrimp: highly recommend that you use raw shrimp and not cooked shrimp. If you prefer another protein, you can switch it up and use chicken or any other seafood like scallops.
Chili flakes: this is just to give it a bit of flare. You can skip it, add more, or use cayenne pepper.
Tomatoes: we love using cherry or grape tomatoes.
Salt and pepper: If you use garlic salt, watch the amount of salt you add to the recipe.
Parmesan Cheese: try to grate your own parmesan cheese if you can. If you can’t it’s ok too. Another cheese you can use is grated Romano cheese.
Parsley: this ingredient is used to garnish at the end. Give a nice touch of flavor to the pasta dish. You may skip this if you aren’t so fond of parsley.
Bring a pot with salted water to a boil and cook the pasta according to the package instructions. Reserve 2/3 cup of the pasta water, then drain.
Meanwhile, heat 2 tablespoons of oil in a large skillet over medium-high heat.
Add the garlic and saute for 1 minute. Then, add the shrimp and cook for 3-4 minutes, or until pink and opaque. Sprinkle with chili flakes and set aside. Cover to keep warm.
To the same preheated skillet, add the remaining oil and cook the cherry tomatoes until they burst about 2-3 minutes. Pour over the pasta water and deglaze the pan, stirring through the bottom of the pan.
Return the shrimp back to the pan, together with the cooked pasta and parmesan cheese, tossing with a pair of tongs to combine.