Shrimp & Sun-Dried Tomato Spaghetti

🥘 Ingredients

• butter
  1 tbsp
• cooking oil
  1 tbsp
• cream cheese
  4 oz
• garlic
  2 cloves
• grape tomatoes
  2 c
• olive oil
  2 tbsp
• parmesan cheese
  ½ cup
• parsley
  ½ cup
• shrimp
  12 oz
• sliced almonds
  2 tbsp
• spaghetti
  8 oz
• sun-dried tomatoes
  2 oz
• veggie stock concentrate
  1 unit

🍳 Cookware

• large pot
• small bowl
• large pan
• 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: 2 oz, garlic: 2 cloves, grape tomatoes: 2 c, olive oil: 2 tbsp, parsley: ½ cup
2. 

   2

   Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente ⏱️ 9 minutes . Reserve ⅓ cup pasta cooking water, then drain.

   spaghetti: 8 oz
3. 

   3

   While pasta cooks, heat a large pan over medium-high heat. Add sliced almonds and cook, stirring often, until fragrant and lightly browned ⏱️ 2 minutes . Turn off heat; transfer to a second small bowl . Wipe out pan.

   sliced almonds: 2 tbsp
4. 

   4

   Heat a drizzle of cooking oil in pan used for almonds over medium heat. Add sun-dried tomatoes and garlic; cook, stirring occasionally, until fragrant ⏱️ 1 minute . Season with salt and pepper. Stir in veggie stock concentrate and ⅓ cup plain water. Bring to a simmer and cook until slightly reduced ⏱️ 1 minute . Reduce heat to low and whisk in cream cheese until fully incorporated.

   cooking oil: 1 tbsp, veggie stock concentrate: 1 unit, cream cheese: 4 oz
5. 

   5

   Add shrimp to pan and cook, stirring, until pink ⏱️ 2 minutes . Stir in grape tomatoes. Add drained spaghetti, half the parmesan cheese , and 1 tbsp 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.

   shrimp: 12 oz, parmesan cheese: ½ cup, butter: 1 tbsp
6. 

   6

   Divide pasta between bowls. Top with toasted almonds, remaining Parmesan, and remaining chopped parsley. Serve.