Shrimp with Rotini Pasta

Butterflied shrimp and rotini finished in a tomato, white wine and lemon sauce.

Ingredients

• Pasta and Shrimp — ½ lb Rotini Pasta
• Pasta and Shrimp — ¾-1 lb Shrimp (we used wild caught 21/25)
• Pasta and Shrimp — ½ cup Yellow Onion Minced
• Pasta and Shrimp — 3 Garlic Cloves Thinly Sliced Plus 2 Whole for Flavoring the Oil
• Pasta and Shrimp — 10-12 Fresh Basil Leaves
• Pasta and Shrimp — 3-4 Tbsp Extra Virgin Olive Oil
• Pasta and Shrimp — 1 pt Cherry Tomatoes Halved
• Pasta and Shrimp — ¾ cup White Wine
• Pasta and Shrimp — 2 Tbsp Salted Butter
• Pasta and Shrimp — Juice from Half of a Lemon
• Pasta and Shrimp — Kosher Salt to Taste
• Pasta and Shrimp — Cracked Black Pepper to Taste

Method

1. PREPARE: Bring a pot of salted water to a boil. Peel and devein the shrimp, remove the tails and butterfly them. Season with salt and pepper.
2. SEAR THE SHRIMP: Heat the olive oil in a large pan over medium-high heat. Cook the two whole garlic cloves until golden, then remove, thinly slice and reserve with the other sliced garlic. Add the shrimp and cook for 1–2 minutes to partially cook them. Remove and set aside.
3. MAKE THE SAUCE: Reduce the heat to medium. Cook the onion for 2–3 minutes, then add the sliced garlic and cook for a few more minutes. Add the tomatoes and cook until softened, lightly crushing them. Add the wine and reduce by half. Stir in the butter and lemon juice and reduce to low.
4. FINISH: Cook the rotini until just short of al dente, reserving pasta water. Transfer the pasta and shrimp to the sauce. Add pasta water a little at a time and cook for about 1 minute, until the pasta and shrimp are cooked through. Finish with torn basil.