I love succulent shrimp. I love biting into the meat. I didn’t add lime zest or lime juice this time. I wanted to showcase the fresh organic tomatoes in this pasta.
[100% organic, shrimp from Thailand]
- 2-3 fresh tomatoes, chopped
- 4 cloves garlic, minced
- 2 bird’s eye chili peppers, sliced
- 2 TBS butter
- 1 TBS olive oil
- ¼ cup cilantro leaves, chopped roughly
- 1 Thai basil sprig, leaves torn roughly
- Shrimp, peeled and deveined
- ½ cup white wine
Boil pasta in salted water and add a few drops of olive oil to prevent sticking; cooked to al dente. Keep pasta in pot to keep warm.
In a pan, melt and heat the butter and olive oil on medium-heat. Sauté the garlic for 30 seconds, then add in the tomatoes and half of the wine. Cook for 5 minutes on low-heat.
Add in the shrimp, Thai basil, cilantro, chili peppers, and the rest of the wine and turn back to medium-heat. Season with salt and pepper. Then toss with cooked pasta and serve immediately.