Shrimp and Spinach Spaghetti with Cherry Tomato Sauce

1.Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Reserve about 120 ml (1/2 cup) of pasta water before draining.

2.While the spaghetti cooks, prepare the breadcrumbs. Toast the bread slices until golden, then process them in a food processor or finely crumble them by hand to create coarse breadcrumbs. Set aside.

3.Heat 15 ml (1 tbsp) of olive oil in a large skillet or pan over medium heat. If using, add the minced garlic and sauté for 30 seconds until fragrant.

4.Add the halved cherry tomatoes to the skillet and cook for 5-7 minutes, stirring occasionally, until they begin to soften and burst, releasing their juices. Season with salt and black pepper.

5.Add the shrimp to the skillet with the tomatoes and cook for 2-3 minutes per side, or until they turn pink and opaque. Do not overcook.

6.Stir in the fresh spinach and cook for 1-2 minutes, until it wilts.

7.Add the drained spaghetti to the skillet with the shrimp, tomatoes, and spinach. Pour in the remaining 15 ml (1 tbsp) of olive oil and a splash of the reserved pasta water (about 60 ml or 1/4 cup) to help create a light sauce. Toss everything together until well combined, adding more pasta water if needed to achieve desired consistency.

8.Remove the pan from the heat. Stir in the fresh mozzarella and most of the fresh basil leaves. Toss gently until the mozzarella begins to melt slightly.

9.Serve immediately, garnished with the remaining fresh basil and a sprinkle of the toasted breadcrumbs.