Spaghetti with Shrimp Mussels and Baby Tomatoes
Ingredients
- 1/4 cup plus 1 tablespoon extra-virgin olive oil
- 1/2 pound medium head-on, shell-on shrimp, deveined
- Kosher salt
- 1 pound spaghetti
- 1/2 to 3/4 teaspoon crushed red pepper
- 2 cloves garlic, finely chopped
- 1 pint small tomatoes, such as pear, grape or currant, cut in half
- 1/2 pound PEI mussels, scrubbed
- About 1 1/2 teaspoons chopped fresh parsley
- 10 leaves fresh basil, sliced
Instructions
Spaghetti with Shrimp, Mussels and Baby Tomatoes serves 4 original recipe by Food Network.
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