It’s been a really long time since I last cooked so I made comfort food: shrimp and linguine. When I went to the wet market, the nice lady at the organic produce stall gave me a bunch of Thai basil for free!
- 2 TBS butter
- 1 TBS EVOO
- 4 TBS red pepper flakes
- Half a bulb of garlic, minced
- 3 TBS Thai basil, roughly chopped
- 1 TBS concentrated tomato paste
- ½ cup white wine
- Shrimp, peeled & deveined
- Salt & pepper
Boil the linguine in salted water and add a few drops of oil to prevent sticking. Cook to al dente (minus 1 minute) and keep warm, save 1 cup of pasta water.
Melt the butter and heat up the olive oil in a pan on medium-heat. Add in the red pepper flakes and Thai basil, cook for 30 seconds. Add in the concentrated tomato paste and the white wine. After 30 seconds, add in the shrimp and season well. When the shrimp is done and succulent, add in the linguine noodles and toss well. If the noodles get dry, add in some saved pasta water.
Serve with garlic bread.