Description
Shrimp Tomato Basil Pasta is a flavorful and simple dish combining perfectly cooked linguine with succulent shrimp tossed in a garlicky cherry tomato, shallot, and chili sauce, finished with fresh hand-torn basil. This Italian-inspired meal balances the sweetness of cherry tomatoes and the gentle heat from red chili pepper, making it a delightful dinner option ready in about 40 minutes.
Ingredients
Scale
Shrimp and Seasoning
- 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
- 2 cups pasta water (reserved)
- Salt and pepper (to taste)
Sauce and Flavorings
- 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)
- 1/4 cup packed fresh basil (hand torn)
Instructions
- Prepare the Shrimp: In a medium bowl, toss the cleaned shrimp with baking soda and kosher salt. Set aside for a few minutes to tenderize and enhance the texture of the shrimp.
- Cook the Pasta: Bring a large pot of salted water to boil. Cook the linguine according to package directions until al dente. Reserve 2 cups of the pasta water before draining the pasta. Set the pasta aside and keep warm.
- Sauté Aromatics: In a large skillet, heat the extra virgin olive oil over medium heat. Add the sliced shallots, garlic, and the whole or sliced small red chili pepper. Cook gently until the shallots are translucent and garlic is fragrant, about 2-3 minutes, being careful not to burn the garlic.
- Add Tomatoes and Wine: Pour in the dry white wine, scraping any bits from the pan. Add the halved cherry tomatoes and cook the sauce for 5-7 minutes until the tomatoes soften and the sauce reduces slightly.
- Cook the Shrimp in Sauce: Drain any liquid accumulating on the shrimp and add them to the skillet. Cook for 3-5 minutes, turning occasionally, until the shrimp turn pink and are cooked through. Season the sauce with salt and pepper to taste.
- Combine Pasta and Sauce: Add the drained linguine to the skillet with the sauce and shrimp. Toss to combine, adding reserved pasta water a little at a time if the sauce needs loosening, until the pasta is evenly coated and saucy.
- Finish with Basil: Remove from heat and gently fold in the hand-torn fresh basil. Adjust seasoning if needed.
- Serve: Plate the shrimp tomato basil pasta immediately while warm, garnishing with additional fresh basil if desired.
Notes
- This dish features al dente linguine paired with shrimp in a garlicky cherry tomato sauce with shallots and chili, finished with fresh basil.
- The baking soda tenderizes the shrimp, improving its texture for a better bite.
- Dry white wine adds acidity and depth to the tomato sauce but can be substituted with chicken broth for a non-alcoholic version.
- Reserved pasta water is key to achieving a silky sauce that clings perfectly to the linguine.
- Adjust the amount of red chili pepper according to your heat preference.
- Ready in about 40 minutes, this dish is perfect for a quick weeknight dinner or impressing guests.
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: 13.6 g
- Trans Fat: 0 g
- Carbohydrates: 95.1 g
- Fiber: 5.1 g
- Protein: 47.8 g
- Cholesterol: 299 mg
