Ingredients:

  • 1 lb spaghetti or linguine
  • 1 tbsp salt
  • 1.5 lbs large shrimp, peeled and deveined
  • 2 cups cherry tomatoes, halved
  • 4 cloves garlic, minced
  • 3 tbsp extra virgin olive oil
  • 2 tbsp unsalted butter
  • 1/2 tsp red pepper flakes
  • 1/2 cup dry white wine
  • 1/2 cup reserved pasta water
  • 1/2 cup fresh basil leaves, torn
  • 1/2 cup freshly grated Parmesan cheese
  • salt to taste
  • black pepper to taste

Instructions:

  1. Bring a large pot of heavily salted water to a boil. Add the spaghetti and cook for 1–2 minutes less than the package instructions for al dente.
  2. Before draining the pasta, scoop out 1 cup of the cloudy pasta water and set it aside. Drain the pasta.
  3. Pat the shrimp completely dry with paper towels and season with salt and pepper.
  4. Heat 2 tbsp of olive oil in a skillet over medium-high heat until shimmering. Add shrimp in a single layer, cook undisturbed for 2 minutes until golden, flip, and cook for 1 minute more. Transfer shrimp to a plate immediately.
  5. Reduce heat to medium. Add the remaining 1 tbsp of oil and the butter to the skillet.
  6. Toss in the cherry tomatoes and sauté for 4–5 minutes, stirring occasionally, until the skins blister and they begin to collapse.
  7. Stir in the minced garlic and red pepper flakes; cook for 30–60 seconds until fragrant.
  8. Pour in the white wine. Increase heat to medium-high and scrape the bottom of the pan to release the brown bits. Simmer for 2–3 minutes until the liquid reduces by half.
  9. Add the cooked pasta and the seared shrimp back into the skillet. Pour in 1/2 cup of the reserved pasta water.
  10. Toss vigorously over medium heat for 1–2 minutes until the sauce transforms into a glossy, velvety glaze.
  11. Turn off the heat and fold in the fresh basil and freshly grated Parmesan cheese.