Seafood plays an important part in the Italian diet; especially in the southern regions. Here is a simple, quick recipe that uses shrimp but can also use langoustines which is a small lobster. It also contains yaki nori which is a roasted seaweed that most people will recognize from sushi. When you first taste this dish you are greeted with a sweetness coming from the cherry tomatoes which is then replaces with a bit of spiciness.
½ cup extra-virgin olive oil
3 cups cherry tomatoes, quartered
1 tsp. crushed red chile flakes
4 cloves garlic, thinly sliced
1 lb. jumbo shrimp, peeled and deveined
11/2 cups dry white wine
Kosher salt, to taste
10 oz. spaghetti
2 tbsp. finely chopped parsley
1 sheet yaki nori (roasted seaweed), cut in slivers; optional
Juice of 1 lemon
Freshly ground black pepper, to taste
Heat ¼ cup oil in a 12″ skillet over medium-high heat. Add tomatoes, chile flakes, and garlic; cook, stirring, until soft, about 6 minutes. Add wine; cook until reduced by half, about 6 minutes. Add shrimp; cook, turning once, until just pink, about 3 minutes. Meanwhile, bring a large pot of salted water to a boil; add spaghetti, and cook until al dente, about 7 minutes. Drain, reserving ¼ cup cooking water, and add pasta to skillet along with cooking water, remaining oil, parsley, nori, and juice; cook, tossing, until sauce thickens, about 5 minutes. Season with salt and pepper.