I will start this post with a bit of a confession: I historically have not been a huge fan of shrimp. It always just seemed bland or overcooked which results in a strange texture that I do not like. What I figured out when coming up with this recipe is that it needs a bright, even spicy, flavor. Further, it also just really needs to be cooked perfectly. Hence, this pasta recipe; it combines well cooked shrimp with the brightness of basil and some heat!
The beauty of this pasta is that you can use almost any protein you may want, if you are not a shrimp fan. Sausage or chicken would be delicious and compliment the flavors. For an interesting twist, you could even make it without one!
This is super easy to whip up any night of the week and is great with a glass of rose for those hot summer nights!
Spicy Summer Shrimp Pasta
- 1 lb spaghetti
- 3 tbsp butter
- 1 lb Shrimp peeled and deveined with tails on
- 2 pints cherry tomatoes halved
- 1/2 tsp fennel seed
- 1/2 tsp oregano
- 1/2 tsp red pepper flake use less for less spice
- 3 garlic cloves minced
- 3 tbsp burrata more if desired
- 6 basil leaves
- Salt and pepper
- Bring water to boil in a stock pot for the pasta. (Do not start the pasta until the shrimp is half cooked.)
- Heat the butter in a skillet over medium heat. Add the shrimp and cook for about 2 minutes per side. Remove from the skillet and cover with foil. Work in batches if needed.
- Add the tomatoes and cook for about 5 minutes. Add the spices with 2 minutes left and the garlic with 1 minute left. Pour in the wine and cook for 4-5 minutes. Stir in the pasta and some ripped basil.
- Top with the shrimp, burrata, and additional basil.