Shrimp with Rotini Pasta
60 Minutes | Serves 2
½ lb Rotini Pasta
¾-1 lb Shrimp (we used wild caught 21/25)
½ cup Yellow Onion Minced
3 Garlic Cloves Thinly Sliced Plus 2 Whole for Flavoring the Oil
10-12 Fresh Basil Leaves
3-4 Tbsp Extra Virgin Olive Oil
1 pt Cherry Tomatoes Halved
¾ cup White Wine
2 Tbsp Salted Butter
Juice from Half of a Lemon
Kosher Salt to Taste
Cracked Black Pepper to Taste
Place a pasta pot of generously salted water on high heat.
Remove the shells and tails from the shrimp. Devein the shrimp if not done already and slice almost in half to butterfly. Season the shrimp on both sides with salt and pepper.
Place a large sauté pan on medium-high heat. Add the olive oil. When heated, add the 2 whole garlic cloves. Cook for a few minutes until garlic starts to turn golden brown. Remove the garlic cloves, thinly slice and add to the other sliced garlic.
Add the shrimp to the hot oil. Sauté for 1-2 minutes to par-cook. Remove and set aside.
Reduce the heat to medium. Add the onion. Cook for 2-3 minutes.
Add the sliced garlic and cook for a few additional minutes to soften the garlic.
Add the tomatoes. Cook for a few minutes to soften. Use the back of a spoon to smash the tomatoes into the garlic oil.
Add the white wine and reduce by half. Add the butter and lemon juice. Reduce the heat to low while you cook the pasta.
Cook the pasta and remove it right before al dente. Reserve some of the pasta water and set aside.
Add the strained pasta and par-cooked shrimp to the sauce. Stir all ingredients together.
Add the pasta water in small increments until you get the desired ratio of sauce to pasta. Stir everything together and allow the pasta to cook for an additional minute or so to absorb the sauce.
Break up the basil leaves by hand and add to the pasta.
½ lb Rotini Pasta
¾-1 lb Shrimp (we used wild caught 21/25)
½ cup Yellow Onion Minced
3 Garlic Cloves Thinly Sliced Plus 2 Whole for Flavoring the Oil
10-12 Fresh Basil Leaves
3-4 Tbsp Extra Virgin Olive Oil
1 pt Cherry Tomatoes Halved
¾ cup White Wine
2 Tbsp Salted Butter
Juice from Half of a Lemon
Kosher Salt to Taste
Cracked Black Pepper to Taste
Place a pasta pot of generously salted water on high heat.
Remove the shells and tails from the shrimp. Devein the shrimp if not done already and slice almost in half to butterfly. Season the shrimp on both sides with salt and pepper.
Place a large sauté pan on medium-high heat. Add the olive oil. When heated, add the 2 whole garlic cloves. Cook for a few minutes until garlic starts to turn golden brown. Remove the garlic cloves, thinly slice and add to the other sliced garlic.
Add the shrimp to the hot oil. Sauté for 1-2 minutes to par-cook. Remove and set aside.
Reduce the heat to medium. Add the onion. Cook for 2-3 minutes.
Add the sliced garlic and cook for a few additional minutes to soften the garlic.
Add the tomatoes. Cook for a few minutes to soften. Use the back of a spoon to smash the tomatoes into the garlic oil.
Add the white wine and reduce by half. Add the butter and lemon juice. Reduce the heat to low while you cook the pasta.
Cook the pasta and remove it right before al dente. Reserve some of the pasta water and set aside.
Add the strained pasta and par-cooked shrimp to the sauce. Stir all ingredients together.
Add the pasta water in small increments until you get the desired ratio of sauce to pasta. Stir everything together and allow the pasta to cook for an additional minute or so to absorb the sauce.
Break up the basil leaves by hand and add to the pasta.
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