Garlic Shrimp Pasta with Burst Tomatoes and Basil
Ingredients
- 1 poundpasta (penne, linguine, or similar)
- 1½ poundsshrimp (large, peeled and deveined)
- 2 cupscherry tomatoes
- 5 clovesgarlic
- ⅓ cupfresh basil
- 4 tablespoonsolive oil
- ¼ teaspoonred pepper flakes
- ·salt
- ·black pepper
- 1lemon
Prep
- 01
Mince 5 cloves garlic
- 02
Roughly chop fresh basil (about 1/3 cup)
Method
- 01
Bring a large pot of salted water to a boil. Add pasta and cook until al dente, according to package directions. Reserve 1 cup pasta water, then drain.
- 02
While the pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add garlic and cook for 30 seconds until fragrant, then add shrimp. Season with salt, pepper, and red pepper flakes. Cook 2 to 3 minutes per side until pink and cooked through. Transfer to a plate.
- 03
In the same skillet, add remaining 2 tablespoons olive oil and cherry tomatoes. Cook for 3 to 4 minutes, stirring occasionally, until tomatoes begin to burst and release their juices.
- 04
Return shrimp to the skillet. Add cooked pasta and toss gently, adding pasta water a splash at a time until the sauce coats the noodles lightly (you may not need all of it).
- 05
Stir in basil and juice from the lemon. Taste and adjust seasoning. Serve immediately.
Spice Tips
For warmth, add a bigger pinch of red pepper flakes or swirl in hot sauce at the end. Fresh lemon juice is already in the recipe, but you can brighten it further with a touch more zest or a splash of white wine.