Shrimp scampi with cherry tomatoes

Ingredients:

• 3.5 tbsp coarse salt
• 450 gr. bucatini, spaghetti or fettuccine
• 3 tbsp. l. olive oil
• 2 cloves garlic, crushed
• 2 chopped shallots
• 450 g cherry tomatoes, thinly sliced
• 1 tbsp paprika
• 1 tsp chili flakes
• 1 cup white wine
• 1 cup heavy cream
• 450 g large shrimp, peeled and deveined
• 1/4 cup chopped fresh chives
• 3 tablespoons chopped fresh parsley leaves

Preparation:

1. Place water in a deep skillet over high heat. Add 3 tablespoons of salt and bring to a boil. Add the pasta and gently toss with tongs to ensure it doesn't stick together. Cook for 12–14 minutes, then drain.
2. Heat oil in a large skillet over medium heat. Add garlic, shallots, tomatoes, and the remaining 1/2 tablespoon salt. Cook until the onions are translucent, 2–3 minutes. Add paprika and chili flakes and cook for 1–2 minutes.
3. Pour in the wine, scraping up any browned bits from the bottom of the pan. Bring to a boil. Add the cream and bring to a boil again for 1 minute. Add the shrimp and pour in the sauce. Cook, stirring, until the shrimp are cooked through, 3–5 minutes. Add the chives and parsley and stir. Serve the shrimp with the sauce over the pasta.