Ingredients:

  • 1 lb (450g) large shrimp, peeled and deveined
  • 2 tbsp (30ml) extra virgin olive oil
  • 1/4 tsp (1g) red pepper flakes
  • 1 lb (450g) spaghetti or angel hair pasta
  • 3 tbsp (45ml) extra virgin olive oil
  • 4 cloves (20g) garlic, thinly sliced
  • 2 cups (300g) fresh Roma tomatoes, diced small
  • 1 tbsp (15g) unsalted butter
  • 1/2 cup (15g) fresh basil leaves, torn
  • 1/2 cup (60g) grated Parmesan cheese

Instructions:

  1. Pat the shrimp completely dry with paper towels. Heat 2 tbsp of olive oil in a skillet over medium-high heat until shimmering. Add shrimp in a single layer; sear for 90 seconds per side until pink and opaque. Remove shrimp immediately to a plate and set aside.
  2. Reduce heat to medium. In the same pan, add 3 tbsp olive oil and the sliced garlic. Sauté for 1 minute until fragrant but not browned. Stir in the diced tomatoes and red pepper flakes. Simmer for 5–7 minutes, stirring occasionally, until the tomatoes break down into a thick, jammy consistency.
  3. While the sauce simmers, boil the pasta in salted water until 1 minute before al dente. Before draining, reserve 1/2 cup of the starchy pasta water.
  4. Toss the pasta into the tomato sauce. Add the reserved pasta water, butter, and Parmesan cheese, stirring rapidly to create a velvety emulsion. Fold in the seared shrimp and fresh basil leaves. Serve immediately.