Shrimp and Pasta in a Basil Cream Sauce

Recipe by raisdbywolvz
READY IN: 35mins




  • Start the water for the pasta. When it comes to a boil, add salt and pasta and cook until al dente.
  • In a skillet, heat olive oil and butter. When butter stops foaming, add shallots and garlic, and a pinch of salt and black pepper, and saute until shallots are tender.
  • Add shrimp, grape tomatoes, and pine nuts and cook until tomatoes burst.
  • Remove everything from pan and keep warm.
  • Return pan to heat and add vermouth. Allow to cook down for 1 minute while scraping up the brown bits from the bottom of the pan. Add the cream, and salt and pepper to taste. I used about 20 grinds of fresh ground black pepper and a healthy pinch of kosher salt. Stir well and cook until cream reduces and thickens. Stir often during this process so your cream doesn't stick to the bottom and burn.
  • To chiffinade the basil, pile the basil leaves neatly on top of each other, then roll the whole pile into a long, tight log. Cut the log into thin slices.
  • When sauce reaches desired thickness, add basil to cream sauce and stir well. Cook for a minute or two to let the basil infuse the cream.
  • Return shrimp and tomato mixture to pan and heat through.
  • Serve over your choice of pasta. Garnish with chives and parmesan cheese, if desired, and serve with crusty bread and a nice salad on the side.
  • Enjoy!