This shrimp pasta tastes like you’re on vacation and calls for not just shrimp and pasta but tiny tomatoes, fresh basil, and choose-your-own chile paste (plus butter and salt). The result is spicy, saucy, and deeply savory. GET THE RECIPE ►►
Check out the Big Little Recipes cookbook:
Also featured in this video
Food52 x Staub Round Cocotte:
Five Two Essential Sauté Pan:
Five Two Essential Kitchen Knives:
Five Two Silicone Spoon Set:
PREP TIME: 20 minutes
COOK TIME: 30 minutes
SERVES: 2 to 4
INGREDIENTS
1 pound (454 grams) large to extra-large shell-on shrimp
Kosher salt, to taste
8 ounces (227 grams) long pasta, such as spaghetti or linguine
1 tablespoon chile paste/spread (such as Calabrian, harissa, or gochujang), plus more to taste
4 tablespoons (57 grams) salted butter, divided
1 pint (320 grams) cherry or grape tomatoes
1 1/4 cups (25 grams) packed basil leaves
SUBSCRIBE TO FOOD52 ►►
CONNECT WITH FOOD52
Web:
Facebook:
Instagram:
Pinterest:
Twitter:
TikTok:
Food52 newsletter:
ABOUT FOOD52
As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they’re passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.