Recipes

Shrimp and Sun Gold Tomato Pasta

from Chef Ryan Pera + Morgan Weber of Coltivare Pizza & Garden in Houston
Photo by Julie Soefer

recipe heading-plus-icon

yields

2 servings

    ingredients
  • 1 pound pasta
  • 2 heaping tablespoons extra virgin olive oil, divided
  • 1 medium shallot, minced
  • ½ small serrano chili, minced
  • 1 pound Sun Gold tomatoes
  • (or preferred small, seasonal tomatoes)
  • 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
  • Pesto for serving
steps
  1. In large pot, bring 2 quarts of heavily salted water to a boil. Drop in pasta and stir. Reduce heat to keep at steady boil, stirring occasionally.
  2. Meanwhile, make the sauce. To a sauté pan over medium-high heat add 1 tablespoon olive oil. When oil shimmers, add shallot and chili and reduce heat to medium. Sauté until soft and translucent, but not brown, about 1 minute. Add tomatoes and cook until they burst, about 3 to 5 minutes. Add shrimp, cook until just opaque. When pasta reaches al dente, use a skimmer to transfer to sauté pan. (Note: if sauce is done before pasta, remove sauce from heat to not overcook shrimp.)
  3. Ladle about ¼ cup pasta water into the sauce. Turn heat to high and cook sauce and pasta together for 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 with pesto.
  • From chefs Ryan Pera and Morgan Weber of Coltivare Pizza & Garden in Houston, Texas

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