Description
Shrimp Tomato Basil Pasta is a flavorful and vibrant dish featuring large shrimp sautéed with shallots, garlic, and chili pepper in a white wine and cherry tomato sauce, served over perfectly cooked linguine and finished with fresh hand-torn basil. This simple yet elegant pasta is ready in about 40 minutes, making it perfect for a satisfying weeknight dinner or a special occasion.
Ingredients
Scale
Shrimp
- 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 (may not need it all)
- Salt and pepper, to taste
- 1/4 cup packed fresh basil, hand torn
Instructions
- Prepare the shrimp: Toss the cleaned and deveined shrimp with baking soda and kosher salt. This helps tenderize the shrimp and enhance flavor. Set the shrimp aside while you prepare the 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. Set the pasta aside.
- Saute the aromatics: In a large skillet or pan over medium heat, warm the extra virgin olive oil. Add the sliced shallots, garlic, and sliced red chili pepper. Sauté until fragrant and the shallots are translucent, about 3-4 minutes.
- Cook the shrimp: Add the shrimp to the skillet with the aromatics. Cook until shrimp turn pink and are just cooked through, about 2-3 minutes per side depending on size. Remove shrimp from the skillet and set aside.
- Make the tomato sauce: Pour the dry white wine into the skillet, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes to reduce slightly. Add the halved cherry tomatoes and cook until they soften and release their juices, about 5-7 minutes.
- Combine pasta and sauce: Return the cooked shrimp to the skillet and toss to coat in the tomato sauce. Add the drained linguine and a splash of reserved pasta water to loosen the sauce as needed. Stir well to combine all ingredients and heat through. Season with salt and pepper to taste.
- Finish with basil: Remove the skillet from heat and stir in the hand-torn fresh basil leaves. Toss gently and serve immediately while warm.
Notes
- Shrimp tomato basil pasta combines al dente linguine and shrimp tossed in a garlicky cherry tomato, shallot, and chili sauce finished with fresh basil.
- This dish is quick to prepare and perfect for a flavorful weeknight dinner.
- Adjust the amount of chili pepper according to your preferred spice level.
- Reserving pasta water helps to create a silky sauce that clings to the pasta.
- Use fresh basil for best flavor and added brightness.
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
