500 grams spaghetti
400 grams large peeled and deveined shrimp
2 cups cherry tomatoes (not grape tomatoes)
4 garlic cloves, minced, approximately 3 tablespoons
4 tablespoons of extra virgin olive oil
1 tablespoon of butter
1/4 to 1/2 teaspoon of hot red chili flakes (optional and to taste)
1/2 cup of a light crisp white wine, such as a Pinot Grigio
1/2 cup fresh basil, torn or cut in chiffonade
additional olive oil for serving
salt and pepper
METHOD:
Start boiling the water in a large pot for the spaghetti. Once it comes to a boil, salt generously.
Meanwhile, in a large sauteuse or large frying pan, heat 4 tablespoons of olive oil over medium heat. Saute minced garlic and chili flakes for 30 seconds to a minute, just until fragrant. Do not brown garlic.
Then add cherry tomatoes and a sprinkle of salt. Cook for 4 minutes.
At this point the water should be boiling, so add your spaghetti and cook for 1 minute less than the recommended package time.
Once the tomatoes have cooked for 4 minutes, add 1/2 cup of wine to deglaze pan. Simmer for a couple of minutes until the liquid reduces down a bit. Then add the shrimp, that have been patted dry. Salt the shrimp lightly. Cook for approximately 5 minutes, just until shrimp have turned pink.
Do not overcook the shrimp. Add a tablespoon of butter and take the pan off the heat. Salt and pepper to taste.
Pasta should be ready at the same time.
Drain pasta well, but reserve 1/2 cup of the pasta water.
Add pasta to pan with shrimp and tomatoes. Add some of the water, if necessary, to loosen the sauce.
Sprinkle with fresh basil. Drizzle additional olive oil just before serving.
TIPS:
1. The sauce should always be ready first, waiting for the pasta to finish cooking.
2. Always under cook pasta by 1 or 2 minutes (the time depends on how "al dente" you prefer your pasta) when you are adding pasta to a hot sauce, because the pasta will continue to cook as you toss the two together.
3. Do not overcook shrimp, or shrimp will be rubbery. Shrimp should taste fresh and with a slight crunch. To avoid overcooking the shrimp, turn off the heat right after the shrimp have turned pink and take the pan off the heat source. The shrimp will continue to cook while you are waiting for the pasta to be ready.
4. I like to add a tablespoon of butter to most quick cooking sauces at the end of cooking time, it adds richness and depth. Giving the dish a restaurant quality.
5. Add salt to tomatoes once you add them to the pan to help release their juices into the sauce and to avoid burning the garlic.
6. Do not burn garlic, or chili flakes. If at anytime you notice that that there might be too much browning, add splash of wine to deglaze as you continue through the steps.
7. Avoid cooking with oaky chardonnay. Otherwise the smell and taste will over power all the other flavours in this dish.
SERVINGS: This recipe will serve 4 generous portions
