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.
Servings: 4
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
Calories: 737kcal | Carbohydrates: 95.1g | Protein: 47.8g | Fat: 17.2g | Saturated Fat: 2.6g | Cholesterol: 299mg | Sodium: 501mg | Potassium: 543mg | Fiber: 5.1g | Sugar: 4.5g | Calcium: 149mg | Iron: 1mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
