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