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Shrimp and Sun Gold Tomato Pasta



1 pound ridged tubular pasta

2 heavy tablespoons high-quality extra virgin olive oil, divided

1 medium shallot, minced

½ small serrano chili, minced

1 pound local Sun Gold tomato (or preferred tiny seasonal tomato), washed and trimmed

12 ounces large shrimp, peeled, deveined, and cut in half horizontally

1 tablespoon butter

5 large basil leaves, torn

1 tablespoon parsley leaves, torn

Sea salt and freshly ground black pepper


  1. In large pot, bring 2 quarts of heavily salted water (should taste like the ocean) to a boil. Drop in pasta and stir. Reduce heat to keep at steady boil, stirring occasionally.
  2. Meanwhile start the sauce. Place sauté pan over medium-high heat. Add 1 tablespoon olive oil. When oil shimmers, add shallot and chili and reduce heat to medium. Sauté shallot and chili until soft and translucent, but not brown, about 1 minute.
  3. Add tomatoes and cook until they burst, about 3-5 minutes.
  4. Add shrimp, cook until done/just opaque. When pasta reaches al dente, use skimmer to transfer to sauté pan. Note: if sauce is done before pasta, remove sauce from heat to not overcook shrimp.
  5. Ladle about ¼ cup pasta water from pasta pot into sauce. Turn heat to high and cook sauce and past together for about 1 minute. Add butter and remaining oil and vigorously stir until all is incorporated. Stir in herbs. Add sea salt and freshly ground pepper to taste and serve immediately. Tastes like summer!
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