Shrimp Tomato Basil Pasta
Tender shrimp tossed with linguine in a garlicky cherry tomato sauce, finished with fresh basil. High in protein, fiber-rich, and ready in 40 minutes, this pasta makes a quick, nutritious, and satisfying meal.
Equipment
- Large pot – 1
- Large skillet or sauté pan (1)
- Wooden spoon (1)
- Mixing bowl (1)
- Knife – 1
- Cutting board – 1
Ingredients
For the shrimp brine:
- 1¼ pounds large shrimp peeled and deveined
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
For the pasta and sauce:
- 1 pound linguine
- ¼ cup extra virgin olive oil
- 2 large shallots thinly sliced
- 3 cloves garlic sliced
- 1 small red chili pepper sliced
- ¾ cup dry white wine
- 12 ounces cherry tomatoes halved
- 2 cups reserved pasta water adjust as needed
- Salt and black pepper to taste
- ¼ cup fresh basil hand-torn
Instructions
- Prepare the Shrimp Brine: Place the peeled and deveined shrimp in a medium mixing bowl. Sprinkle evenly with ½ teaspoon kosher salt and ½ teaspoon baking soda. Gently toss the shrimp to coat each piece lightly. Allow them to rest for 10–15 minutes. This brining process plumps the shrimp and improves texture without adding flavor, ensuring tender, juicy results when cooked.
- Boil the Pasta Water: Fill a large pot with water, leaving enough room for the pasta to move freely. Add 2 tablespoons of kosher salt per gallon of water to season the pasta during cooking. Bring the water to a rolling boil over high heat. Properly salted boiling water ensures the pasta absorbs flavor and cooks evenly.
- Sauté the Shrimp: Heat a large skillet or sauté pan over medium heat and pour in ¼ cup of extra virgin olive oil. Once shimmering, add the brined shrimp in a single layer. Sauté for 3–4 minutes, flipping once, until shrimp turn pink and opaque with lightly golden edges. Avoid overcooking to maintain a tender texture. Remove the shrimp from the pan and set aside on a plate tented with foil to keep warm.
- Cook the Shallots and Garlic: In the same skillet, add the sliced shallots and sauté for about 2 minutes until they begin to soften and become fragrant. Add the sliced garlic and continue cooking for another 2 minutes, stirring frequently, until lightly golden. This step builds the aromatic base for the sauce and enhances flavor.
- Cook the Pasta: Add the linguine to the boiling water and cook until 1 minute less than al dente, following package instructions. Reserve 2 cups of pasta water before draining. This water will help adjust sauce consistency and keep the pasta silky.
- Add the Chili and Tomatoes: Slice the red chili pepper and add it to the skillet, cooking for about 30 seconds to release gentle heat. Then add the halved cherry tomatoes and a pinch of salt. Increase heat to medium-high and sauté for 2–3 minutes until the tomatoes soften and release their juices, forming a light sauce.
- Deglaze with White Wine: Pour in ¾ cup of dry white wine to deglaze the pan. Scrape the bottom with a wooden spoon to lift any caramelized bits. Bring to a gentle boil and cook for 1–2 minutes, allowing the alcohol to evaporate and the flavors to concentrate.
- Adjust Sauce Consistency: Add 1 cup of reserved pasta water and lower the heat to medium. Stir gently to create a silky sauce. If it seems too thick, add more pasta water in small increments until it reaches the desired consistency.
- Return the Shrimp: Add the cooked shrimp back to the skillet and toss gently to coat with the sauce. Allow them to warm for 1–2 minutes without overcooking, ensuring they absorb the sauce flavors while remaining tender.
- Combine Pasta and Sauce: Drain the linguine and add it directly to the skillet. Toss thoroughly to coat each strand in the garlicky tomato sauce. Continue cooking for 1–2 minutes until the pasta reaches perfect al dente. Taste and adjust seasoning with salt, black pepper, or crushed red pepper as desired.
- Add Fresh Basil: Right before serving, add hand-torn fresh basil to the skillet. Gently fold it into the pasta, releasing its aroma and bright flavor. This final step enhances both the taste and visual appeal of the dish.
- Serve and Enjoy: Plate the pasta immediately while warm. Optionally, drizzle with extra virgin olive oil or sprinkle freshly grated Parmesan for added richness. Serve alongside a fresh salad or crusty bread for a complete, satisfying meal.
Notes
- Brining the shrimp with baking soda and salt helps achieve a plump, tender texture without altering flavor. If short on time, you can skip this step, but the shrimp may be slightly less firm.
- Always reserve pasta water before draining; it’s a simple trick to adjust sauce consistency and make your pasta silkier.
- Use fresh basil at the very end to preserve its vibrant flavor and bright color. Adding it too early will cause it to wilt and lose its aroma.
- Keep salt and seasoning light during cooking; it’s easier to adjust at the end once all flavors are combined.
- This recipe is best eaten fresh, but leftover pasta can be stored and gently reheated for convenience.
