Ingredients:

  • 12 oz (340g) Linguine or Spaghetti
  • 1 lb (450g) Large shrimp, peeled and deveined
  • 1 tsp (5g) Kosher salt
  • 1/4 tsp (1g) Black pepper
  • 3 tbsp (42g) Extra virgin olive oil
  • 4 cloves (20g) Garlic, thinly sliced
  • 2 cups (300g) Cherry tomatoes, halved
  • 1/2 tsp (2g) Red pepper flakes
  • 2 tbsp (28g) Unsalted butter, cold
  • 1/2 cup (60g) Freshly grated Parmesan cheese
  • 1/2 cup (15g) Fresh basil leaves, torn or chiffonade
  • 1 tbsp (15ml) Fresh lemon juice

Instructions:

  1. Bring a large pot of heavily salted water to a rolling boil. Cook the pasta until al dente, usually 1-2 minutes less than the package instructions.
  2. Before draining the pasta, scoop out 1 cup (240ml) of starchy 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 1 tbsp (14g) of olive oil in a skillet over medium-high heat until shimmering. Add shrimp in a single layer and sear for 2 minutes per side until golden and opaque. Transfer shrimp to a side plate immediately.
  5. In the same skillet, add the remaining 2 tbsp (28g) of olive oil. Add sliced garlic and red pepper flakes, sautéing for 1 minute until fragrant.
  6. Add cherry tomatoes to the skillet and sauté until they begin to blister and release their juices.
  7. Stir in the cold butter, reserved pasta water, and fresh lemon juice, whisking to create a cohesive emulsion.
  8. Toss the cooked pasta, Parmesan cheese, and seared shrimp into the sauce until evenly coated.
  9. Remove the pan from heat and stir in the fresh basil leaves immediately before serving.