Shrimp And Spaghetti

Ingredients

• 1 1/2 teaspoon salt, divided
• 1/2 cup plus 1 Tablespoon extra virgin olive oil, divided
• 1-1/2 pounds spaghetti
• 6 garlic cloves, peeled and minced
• 1 teaspoon parsley flakes
• 2 pounds large shrimp, peeled and deveined
• 1 cup gruyere cheese, grated
• 1/2 cup freshly shredded parmesan cheese
• 12 cherry tomatoes, cut into quarters
• 2/3 cup baby spinach leaves
• (Serves 4)

Directions

1. Bring a large saucepan of water to boil over high heat.
2. Add 1/2 teaspoon salt and 1 tablespoon olive oil.
3. Once boiling, add pasta and cook according to package directions.
4. When pasta is done, drain and set aside in saucepan.
5. Meanwhile, in a large skillet set over low heat, heat the remaining 1/2 cup olive oil.
6. Add the garlic, parsley flakes and remaining 1 teaspoon salt. Sauté, stirring occasionally, until the garlic is golden, but not browned, about 15 minutes.
7. Increase the heat to medium-high.
8. Add the shrimp and sauté until the shrimp have just turned light pink, about 3 minutes. Be careful not to over cook the shrimp.
9. Transfer the cooked shrimp mixture to the saucepan with the spaghetti.
10. Add the gruyere and parmesan cheese and toss well.
11. Add the tomatoes and baby spinach leaves. Gently toss.
12. Transfer pasta to a serving bowl and serve immediately.