Spicy Tomato Shrimp Spaghetti

In a large bowl, combine shrimp with 1 tsp salt, black pepper and sweet paprika. Add 1 tbsp olive oil, toss and set aside.
Cook the spaghetti in a large pot of boiling, generously salted water. Drain, reserving 1 cup of the cooking water.
In the meantime, heat the remaining 2 tbsp olive oil in a large skillet over high heat. Place the shrimp in a single layer, sear for 1 minute. Flip and sear the other side, 1 minute. Transfer to a plate.
In the same skillet, lower the heat and melt the butter. Add garlic and shallot, cook until fragrant for about 2 minutes. Add cherry tomatoes, cook about 3 minutes or until the tomatoes start to burst. Press on the back of the tomatoes with a fork to release their juices and stir to combine.
Add tomato paste, red pepper flakes and the remaining salt, black pepper and sweet paprika. Deglaze with 1/4 cup cooking water, and scrape the bottom with a wooden spoon to release the brown bits. Add sambal, cook for 2 minutes.
Toss with spaghetti and add 1/4 cup cooking water. Add parmesan and transfer shrimp back to the skillet. Add parsley, stir until smooth and glossy. Add more cooking water if needed.
Divide spaghetti among bowls, serve with extra Parmesan. Enjoy!