recipe 
yields
2 servings
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
ingredients
steps
- 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.
Date Published: 07.17.15
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- From chefs Ryan Pera and Morgan Weber of Coltivare Pizza & Garden in Houston, Texas
