Garlicky Shrimp Spaghetti with Cherry Tomatoes & Anchovy Butter

Ingredients

• 170g spaghetti
• 2 tablespoons unsalted butter (28g)
• 2 teaspoons olive oil (10g)
• 1 can anchovies in oil, drained (45g)
• 0.5 lb raw shrimp, peeled & deveined (225g)
• 1 cup cherry tomatoes, halved (150g)
• 2 garlic cloves, minced (6g)
• Optional: Crushed red pepper flakes or fresh chili
• Optional: Fresh parsley or basil for garnish
• Optional: Lemon wedge for brightness

Instructions

1. Boil the pasta: Cook spaghetti in salted water until al dente. Reserve 1/2 cup of pasta water, then drain.
2. Make the anchovy butter base: In a large pan over medium heat, add olive oil and 1 tbsp butter. Once melted, stir in garlic and anchovies. Cook for 1–2 minutes until the anchovies melt into the oil and become fragrant.
3. Sauté tomatoes: Add cherry tomatoes and cook until softened and blistered, about 3–4 minutes. Lightly crush some for extra juiciness.
4. Cook the shrimp: Push the tomatoes aside and add shrimp. Season lightly with salt and optional chili. Sear for 1–2 minutes per side until just cooked through.
5. Bring it together: Add drained spaghetti, remaining 1 tbsp butter, and a splash of pasta water. Toss vigorously until the sauce emulsifies and coats the noodles.
6. Plate & serve: Finish with fresh herbs or a squeeze of lemon if desired. Serve hot, ideally with a glass of something chilled.

Macros (per serving)

• Calories: 609
• Protein: 40.5g
• Carbs: 64g
• Fat: 20g