One Pan Pasta with Basil and Shrimp

  • 12 oz linguine
  • 12 oz cherry or grape tomatoes; halved or quartered if large
  • 1 white onion; thinly sliced
  • 4-6 cloves garlic; roughly chopped
  • 1 tsp red pepper flakes
  • 1 cup basil leaves; plus more for garnish
  • 2 Tbsp EVOO
  • Coarse salt and freshly ground pepper; as desired
  • 2 cups dry white wine
  • 2 1/2 cups water
  • 10-12 shrimp; peeled and deveined
  • Freshly grated parmesan; generous amount for finishing dish

Combine pasta, tomatoes, onion, garlic, red pepper flakes, basil, oil, some salt, fresh cracked pepper, wine and water in a large straight sided skilled. Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs. About halfway through add shrimp. Cook until pasta is al dente and water has nearly evaporated. Stir in a generous amount of freshly grated parmesan (1/2- 1 cup) and fold to incorporate. Garnish with more fresh basil, parmesan and fresh cracked pepper.

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