FETTUCCINE WITH SHRIMP, CHERRY TOMATOES AND BASIL

FETTUCCINE WITH SHRIMP, CHERRY TOMATOES AND BASIL image

Yield 4 people

Number Of Ingredients 7

2½ cups cherry tomatoes, halved
8 large basil leaves, roughly torn
Kosher salt and freshly ground black pepper
1 pound dried fettuccine
5 tablespoons olive oil
2 cloves garlic, peeled
1 pound shrimp, peeled and deveined

Steps:

1. Bring a large pot of salted water to a boil over high heat. Meanwhile, in a large mixing bowl, toss tomatoes with basil and season with salt to taste. Cover bowl and set aside for at least 10 minutes. 2. Add fettuccine to boiling water and cook until al dente, about 8 minutes. Remove ½ cup cooking water and set aside. Drain pasta in a colander and toss dry. 3. Meanwhile, heat 3 tablespoons olive oil and garlic in a large sauté pan over medium heat. Season shrimp with salt and pepper. Add shrimp to pan and sear, flipping once, until just cooked, about 4 minutes total. Transfer shrimp to a cutting board and chop into bite-size pieces. Discard garlic and reserve drippings in pan. 4. Add shrimp and pan drippings along with cooked pasta and remaining olive oil to bowl with tomatoes. Toss together until noodles are coated in sauce, adding splashes of reserved cooking water as necessary. Season with additional olive oil and salt to taste. Set aside pasta and let flavors meld at least 10 minutes before serving. Serve at room temperature.