Succulent Wild Caught Texas Shrimp tossed with linguine in a buttery white wine sauce, accented by blistered tomatoes, garlic, and fresh basil. A light yet indulgent pasta that feels like summer.

Serves four.

Ingredients

  • 1 1/2 lbs 16-20 ct Wild Caught Texas Shrimp
  • 1 lb linguine or pasta of choice
  • 1/4 cup extra virgin olive oil
  • 1/2 stick butter
  • 3 shallots
  • 6 garlic cloves
  • 1 Fresno chili or 1/2 tsp chili flakes
  • 1 cup dry white wine
  • 1 1/2 cups baby heirloom tomatoes
  • Salt and pepper to taste
  • 1/4 cup packed basil plus extra for garnish

Preparation

  • Peel and devein shrimp, leaving just the tail on. Then place in a bowl with a generous amount of salt and set aside for 10 minutes. Rinse and pat dry after.
  • Boil a large pot of heavily salted water.
  • While water is boiling, heat a separate skillet on medium high and add the olive oil.
  • Add in the cleaned shrimp and sauté 2 minutes per side until shrimp are just barely cooked. Remove shrimp from pan and set aside.
  • Thinly slice shallots and garlic cloves.
  • To the same skillet add in sliced shallots and garlic. Sauté until soft and lightly golden.
  • Add in sliced chili pepper or chili flakes if substituting. Add sliced heirloom tomatoes to the skillet and cook on high until tomatoes start to blister.
  • Add in the wine and butter and bring sauce to a boil. Scrape sides/bottom of pan for any extra flavor bits. Cook until the alcohol reduces then turn down heat.
  • Cook pasta in boiling water until al dente.
  • Add shrimp back to the pan and mix.
  • Add in linguine and toss to coat. Add in more pasta water if necessary.
  • Once pasta has finished cooking, remove from heat and stir in basil.
  • Garnish and serve.