Shrimp Tomato Basil Pasta

5 from 11 votes

Shrimp Tomato Basil Pasta

Shrimp tomato basil pasta combines al dente linguine and shrimp that's tossed in a garlicky cherry tomato, shallot, and chili sauce and finished with fresh hand-torn basil. So simple and ready in about 40 minutes.

Prep Time15

Cook Time25

Total Time40

Course: Main Course

Cuisine: Italian

Servings:

Author: James Delmage and Tara

Ingredients

For the shrimp brine

1 1/4 pounds large shrimp 21/25 count, cleaned and deveined
1/2 teaspoon baking soda
1/2 teaspoon kosher salt

For the pasta

1 pound linguine
1/4 cup extra virgin olive oil
2 large shallots sliced
3 cloves garlic sliced
1 small red chili pepper
3/4 cup dry white wine
12 ounces cherry tomatoes halved
2 cups pasta water will most likely not need it all
salt and pepper to taste
1/4 cup packed basil hand torn

Instructions

Brine the shrimp

Place cleaned and dry shrimp in a bowl with the salt and baking soda. Mix well. Let the shrimp sit for 10-15 minutes before sauteing.

For the pasta

Bring a large pot of salted water (2 tablespoons of Morton's kosher salt per gallon) to boil.
Heat a large pan to medium heat. Add the extra virgin olive oil and saute the shrimp for about 3-4 minutes or until just cooked. Remove the shrimp and set aside tented with foil to keep warm. To the same pan add the shallots and saute for 2 minutes then add the garlic and continue to cook until lightly golden (about 2 more minutes).
Meanwhile, cook the pasta in boiling water until 1 minute less than al dente.
Add the chili pepper to the pan and cook for 30 seconds then add the cherry tomatoes and turn the heat to medium-high. Sprinkle the tomatoes with a touch of salt and saute for 2 minutes.
Add the wine and bring the sauce to a boil while scraping the pan with a wooden spoon to remove any brown bits. Boil for 1-2 minutes or until the alcohol smell dissipates. Add 1 cup of pasta water then lower the heat and simmer while waiting for the pasta.
Add the shrimp back to the pan and mix well.
Add the linguine and toss or mix well to coat. Continue to cook right until the linguine reaches al dente.
Once al dente remove the pan from the heat and taste test. Make final adjustments to salt, pepper, and crushed red pepper.
If the pasta becomes too dry add a couple more ounces of reserved pasta water. Right before serving hand tear the basil and mix it into the linguine. Enjoy!

Video

Notes

The baking soda makes the shrimp plumper and have a better texture. At the levels used it will impart no taste. You can omit the baking soda/salt brine if you want.
Always reserve extra pasta water just in case the pasta dries out while sitting and or waiting to serve.
Salt is kept to a minimum. Adjust according to personal taste.
Leftovers can be saved for up to 3 days and reheated in the microwave though this shrimp dish is best eaten right away.

Nutrition