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Cherry Tomato Shrimp Pasta
Today we're making a quick shrimp tomato basil pasta with a touch of hot red pepper. This is a good one! And it's very easy to make. I hope you enjoy the recipe.
INGREDIENTS WITH GRAM AMOUNTS (Gram amounts are estimates)
For the shrimp brine
- 1 ¼ pounds (570g) large shrimp 21/25 count, cleaned and deveined
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
For the pasta
- 1 pound (454g) linguine
- ¼ cup (56g) extra virgin olive oil - plus more for finishing
- 2 large shallots - sliced
- 3 cloves garlic - sliced
- 1 small red chili pepper - sliced - check for heat levels
- ¾ cup (170g) dry white wine
- 12 ounces (340g) cherry tomatoes - halved
- 2 cups (480g) pasta water - will most likely not need it all
- salt and pepper - to taste
- ¼ cup packed basil - hand torn
*Recipe on video and text may differ from each other!
How to cook Cherry Tomato Shrimp Pasta:
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