Shrimp Tomato Basil Pasta in 35 Minutes

Instructions:

1. Boil a large pot of salted water. Cook pasta until just shy of al dente, usually 1-2 minutes less than the box says. Note: It finishes cooking in the sauce.
2. Reserve 1 cup (240ml) of starchy pasta water, then drain the noodles.
3. Pat shrimp completely dry with paper towels. Note: Wet shrimp will steam, not sear.
4. Heat olive oil in a 12 inch skillet over medium high heat. Add shrimp in a single layer and sear for 1-2 minutes per side until pink and opaque.
5. Move shrimp to a plate and set them aside.
6. In the same skillet, add sliced garlic and cherry tomatoes. Sauté for 3-5 minutes until tomatoes begin to collapse and release juices.
7. Pour in white wine to deglaze. Scrape the bottom of the pan and simmer for 2 minutes until the liquid reduces by half.
8. Turn heat to low. Stir in cold butter and lemon juice until melted and glossy.
9. Toss in the cooked pasta and seared shrimp. Add ¼ cup (60ml) of reserved pasta water.
10. Toss vigorously over medium heat for 1-2 minutes until the sauce thickens and coats the noodles.
11. Fold in fresh basil and Parmesan cheese immediately before serving.