Spaghetti with shrimp

• Spaghetti — ~300 g
• Shrimp (small, raw, peeled) — ~400 g
• Cherry tomatoes — ~250 g
• Garlic — ~3 cloves
• White wine — ~100 ml
• Butter — ~40–50 g
• Olive oil — ~20 ml
• Parsley — small bunch
• Salt — unknown
• Pepper — unknown
• Pasta water — ~100–150 ml

Steps

1. Boil pasta in salted water (~2 l), cook until al dente -1 min, reserve pasta water.
2. In a pan: olive oil, add garlic, cook briefly.
3. Add cherry tomatoes, cook a few minutes until soft.
4. Add white wine, cook 2–3 min to reduce.
5. Add some pasta water (~70–100 ml).
6. Add pasta and raw shrimp into the pan.
7. Add butter.
8. Mix actively on medium heat ~2 minutes until shrimp cook and sauce starts forming.
9. If too dry or separated, add more pasta water and continue mixing.
10. Finish with parsley and pepper.

Notes

- Initial mix was too dry, pasta and shrimp separated. - Adding more pasta water and butter helped start emulsification. - Needed aggressive mixing to bring sauce together. - Sauce partially formed but still had some liquid pooling. - Shrimp size small → cooked very quickly.