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
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.
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.)
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.