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Put a large pot of well-salted water over high heat and let come to a boil. Boil the noodles according to package directions while you are finishing the sauce. Thin spaghetti cooks quickly, so watch it carefully!
Place the olive oil, garlic, & chili flakes in a large non-stick skillet over medium heat.
Sprinkle the salt and garlic powder on the raw shrimp, and saute the shrimp & cherry tomatoes in the hot olive oil.
When the shrimp turn pink on both sides, add the white wine, lemon juice, and oregano.
Turn the heat up to medium-high, and simmer for 1-2 minutes, or until reduced slightly.
Remove the pan from the heat, place one pat of cold butter inside, and shake the pan back and forth to incorporate the butter into the sauce. Repeat with the last two pats of butter.
Serve over fresh pasta, and sprinkle with the fresh basil and parmesan cheese.