• 2 garlic cloves, smashed or chopped

• 3 tbsp extra virgin olive oil

• 1/2 lb cherry tomatoes

• 4 tbsp Cali Kitchen Garlic, Lemon & Parsley sauce

• 2 1/2 cups Fusilli

• 1 lb jumbo shrimp, shelled

  
  

• Sea salt

• Black pepper

Step 1

Bring a medium pot of water to boil and salt generously to season the pasta as it cooks. Add the dried fusilli. Stir until the water returns to a boil and cook for one minute less than what the package instructions say.

Step 2

In the meantime, heat a pan over medium heat for 5 minutes. Add olive oil and sauté the garlic cloves, stirring consistently, for 1-2 minutes until fragrant. Add the cherry tomatoes and cook for 4-8 minutes until bursting. Add the shrimp and season with sea salt and pepper to taste. Cook for about 3-5 minutes on each side. You'll know that they're ready when the shrimp form a C shape, their flesh looks pearly pink, and their tails are bright red. Turn off the heat.

Step 3

Check the pasta -- when it's “al dente” (the very center is still white and firm), it's ready. Drain the pasta in a colander and toss it with 1 - 2 tablespoons of Cali Kitchen Garlic Lemon & Parsley sauce or a glug of olive oil. Set 4 bowls on the kitchen counter and distribute the pasta among them. Top the plates with the shrimp and spoon over another 1 - 2 tablespoons of the Garlic, Lemon & Parsley sauce. Serve and enjoy!