Burst Tomato Pasta with Shrimp and Lemon
If summer was to have a flavour, it would taste like this pasta. It's got all the goodies: tomatoes, lemon, basil, and of course, tons of garlic. Throw in some beautiful Argentinian shrimp and you've got yourself a gorgeous summer meal, best enjoyed with a crisp white wine.
Ingredients
- 1 lb your favorite pasta
- 1 tablespoon olive oil
- 1 lb Argentinian shrimp, peeled and devined
- salt & pepper
- 4 tablespoon butter divided
- 4 cloves garlic diced
- ½ teaspoon red pepper flakes optional
- 1 pint cherry tomatoes
- ½ C dry white wine
- 1 lemon juice and zest
- ⅓ C pasta water
- ½ C grated parmesan cheese
- ½ C fresh basil leaves, torn
- Lemon zest and parmesan for garnish
Instructions
- Cook your pasta according to package instructions. Reserve ⅓ C of pasta water.
- Heat a large skillet over medium high heat. Add olive oil. Season your shrimp with salt and pepper. When the oil is heated through, add the shrimp in a single layer. Cook for two minutes per side (NO LONGER, it will continue cooking later when you add it back to the sauce). Remove from the pan and set aside.
- Add 2 tablespoon of butter, hot pepper flakes if using, and the garlic. Cook for 1 minute, until garlic is fragrant.
- Add cherry tomatoes and deglaze pan with white wine. Allow the tomatoes to cook down for 10 minutes, until they have burst and released their juices.
- Add lemon zest, juice, the remaining two tablespoons of butter, pasta water, and parmesan cheese. Taste for seasoning, and add the shrimp back to the sauce to warm it up.
- Add the basil and toss with your pasta.
- Serve garnished with more cheese and lemon zest. Enjoy!
Video
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