Spaghetti with Shrimp, Cherry Tomatoes, Serrano and Basil
- 1 pound dried spaghetti
- 3 tablespoons butter, divided
- 4 tablespoons extra-virgin olive oil, divided
- 1 shallot, minced
- 2 garlic cloves, minced
- 1 small serrano pepper, seeded and thinly sliced
- 4 cups cherry tomatoes, halved
- ½ cup white or rosé wine
- 1 pound shrimp, peeled and deveined
- freshly ground black pepper
- 1 lemon, juiced
- ½ cup thinly sliced fresh basil
- Bring a large pot of salted water to a boil over high heat. Cook spaghetti until al dente, 8 to 10 minutes. Drain, reserving ¾ cup cooking water.
- Return noodles to the pot and stir in 1 tablespoon butter. Set aside.
- Heat 2 tablespoons butter and 2 tablespoons olive oil in a large, shallow pan over medium heat until melted and shimmering. Add shallot and a pinch salt and cook, stirring often, until shallot is softened, about 1½ minutes.
- Stir garlic and the serrano pepper into shallot and cook until fragrant, about 30 seconds more.
- Add tomatoes and another pinch salt to shallot mixture and cook until the tomato skins have slightly blistered and juices are released, 3 to 4 minutes.
- Stir wine into tomato mixture, scraping up any brown bits on the bottom with a wooden spoon, and continue cooking until the liquid has reduced by a third and become a cohesive, reddish color, about 6 minutes.
- Lower heat to low and stir spaghetti and ½ cup reserved pasta water into the pan. Add more pasta water if it appears dry after tossing.
- Transfer spaghetti to a serving bowl and wipe out the pan with a paper towel.
- Heat remaining 2 tablespoons olive oil in the pan over medium-high heat. Season shrimp with salt and black pepper. Cook shrimp until opaque, about 2 minutes per side.
- Remove the pan from heat and stir in the lemon juice.
- Serve shrimp over the pasta and garnish with fresh basil.
Wear plastic gloves when handling the serrano pepper to avoid accidentally hurting your eyes or face.
Add extra serrano pepper at the end if you’re looking for a bigger kick.
What others are saying
Bernardo de la Vega says:
I really really enjoyed this dish. I used rose and that gave the tomato a softer and more refined taste. I used half of a Serrano pepper (as it can be really spicy) but did not feel it was spicy enough so next time will use the full pepper.
Aja A says:
This pasta dish was perfect to prepare during these hot and summer days. The sauce was light and refreshing. Really enjoyed the slight bit of heat from the serrano pepper. I had some rose on hand and I was pleasantly surprised by the flavor since I have never cooked with it before. Will make this again!
Tal Levitas says:
This dish was delicious! I have always wondered how restaurants got such simple light sauces on shrimp dishes and this one did exactly what I wanted it to. When I've tried to make similar sauces I've ended up with greasy over buttered sauces, but this one (maybe it's the pasta water?) was light and airy. The white wine I used also gave good flavor. One of the best things I've ever cooked. 5 stars all around.
Queen Foodie says:
Just excellent all the way around. I made mine with chicken instead of shrimp and topped it with Parmesan cheese. I've made it twice so far and will probably make it again this weekend as I keep pasta, shallots, garlic, tomatoes and wine on hand at all times 👌🏽
Alyx Leigh says:
I’ve been making a version of this for years that my little one never tires of. I also include sautéed portobello mushrooms and toss in fresh spinach before serving. It wilts down quickly with the heat. Top it off with fresh grated or shaved Parmesan. Please don’t ruin this dish with the kraft Parmesan powder stuff! Buy a chunk of Parmesan and grate your own. You’ll love it!
chef chris says:
This recipe was super easy to follow and make. I would grill the shrimp for added flavor but the sauteed version is perfectly fine. i would also add some sliced scallions at the end.
Seth Holmes says:
This recipe had potential. It coulda had class. It coulda been a contender. It coulda been something...instead it bummed me out. The overall recipe is great and I think it would make a very good pasta dish but the addition of the Serrano kind of ruins the flavor profile. I like spice so I thought the sound of Serrano was nice but here you are, eating this perfectly Italian pasta-it’s light, lemony, complex, slightly sweet-yet savory, and then...that bite...and you wonder..where did this Mexican food come from? Now I love Mexican food and I love Serranos but this is not the time or place for either. The spice is out of place and entirely changes the makeup of what would else-wise be a very good pasta. I’m sure I’ll make it again sans the pepper though.