Description
Shrimp Tomato Basil Pasta is a delightful Italian-inspired dish that combines perfectly cooked linguine with succulent large shrimp sautéed in a flavorful garlicky cherry tomato, shallot, and chili sauce. Finished with fresh hand-torn basil, this recipe is simple to prepare and packed with vibrant flavors, making it an ideal meal ready in about 40 minutes.
Ingredients
Scale
Shrimp Marinade
- 1 1/4 pounds large shrimp (21/25 count, cleaned and deveined)
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
Pasta
- 1 pound linguine
Sauce
- 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 (reserve from cooked pasta, may not need all)
- Salt and pepper (to taste)
Finishing
- 1/4 cup packed fresh basil (hand torn)
Instructions
- Prepare the Shrimp: Rinse and pat dry the large shrimp. Toss them with 1/2 teaspoon baking soda and 1/2 teaspoon kosher salt to tenderize and season. Set aside while preparing other ingredients.
- Cook the Linguine: Bring a large pot of salted water to a boil. Add the linguine and cook until al dente according to package instructions. Reserve about 2 cups of pasta water before draining the pasta.
- Sauté Shallots and Garlic: In a large skillet, heat 1/4 cup extra virgin olive oil over medium heat. Add the sliced shallots and garlic, cooking gently until softened and fragrant but not browned, about 2-3 minutes.
- Add Chili and White Wine: Add the small red chili pepper to the skillet and pour in 3/4 cup dry white wine. Allow the mixture to simmer, reducing slightly to concentrate the flavors.
- Cook the Tomatoes: Stir in the halved cherry tomatoes. Cook until they begin to break down and release their juices, creating a fresh, vibrant sauce, about 5-7 minutes.
- Cook the Shrimp: Add the prepared shrimp to the skillet, stirring gently to coat them in the sauce. Cook until the shrimp turn pink and opaque, approximately 3-4 minutes. Be careful not to overcook to maintain tenderness.
- Combine with Pasta: Add the cooked linguine to the skillet. Toss everything together, adding reserved pasta water a little at a time to loosen the sauce and help it adhere to the pasta.
- Season and Finish: Season with salt and freshly ground pepper to taste. Remove from heat and gently fold in the hand-torn fresh basil leaves to add bright, herbal notes.
- Serve: Plate the pasta while hot, ensuring each serving has a generous portion of shrimp, tomatoes, and basil. Enjoy immediately for the best flavor and texture.
Notes
- Shrimp tomato basil pasta combines al dente linguine and shrimp tossed in a garlicky cherry tomato, shallot, and chili sauce and finished with fresh hand-torn basil.
- This dish is simple to prepare and ready in about 40 minutes, perfect for a quick yet elegant weeknight meal.
- Reserve pasta water as it helps in achieving a silky sauce consistency that clings to the pasta.
- Adjust the chili pepper quantity to control the spice level according to your preference.
- Use fresh basil added at the end to preserve its vibrant flavor and aroma.
Nutrition
- Serving Size: 1 serving
- Calories: 737 kcal
- Sugar: 4.5 g
- Sodium: 501 mg
- Fat: 17.2 g
- Saturated Fat: 2.6 g
- Unsaturated Fat: 14.0 g
- Trans Fat: 0 g
- Carbohydrates: 95.1 g
- Fiber: 5.1 g
- Protein: 47.8 g
- Cholesterol: 299 mg
