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Garlic Butter Shrimp Pasta


1 pound (450 g) linguine, spaghetti or your favorite long pasta shape 
Kosher salt
1 pound (450 ) jumbo or extra-large shrimp, peeled and deveined
2 tablespoons (30 ml) extra-virgin olive oil
1 pint (475 g) cherry or grape tomatoes, cut into halves or quarters
1 tablespoon garlic grated on a Microplane or very finely chopped garlic , about 2-3 plump cloves
6 tablespoons (90 g) butter, salted or unsalted
1 teaspoon crushed red chili pepper, or to taste
1/2 cup (30 g) finely chopped fresh parsley, or 1/4 cup each chopped parsley and basil
1/2 cup (50 g) freshly grated Parmesan cheese



Bring a large (5 or 6 quarts) pot of water to a boil and season with 3 tablespoons kosher salt.
Cook the pasta according to package directions until al dente (usually about 11 minutes). Scoop 1/2 cup of the pasta water out of the pot and set aside, then drain the pasta and transfer to a bowl.
While the pasta is cooking, pat the shimp with a paper towel to dry them Sprinkle lightly with salt on both sides.
Put a large (12-inch) skillet over medium-high heat. Pour in the oil. When it starts to shimmer, add the shrimp in one layer. Cook 2 minutes, then turn them over and continue cooking until they turn pink and opaque, about 1 more minute.
Add the tomatoes, garlic, butter and chili to the pan and stir. When the butter is melted, add 2 or 3 tablespoons of the reserved pasta water and swirl around until saucy (add more if needed, a tablespoon at a time).Pour the shrimp and sauce over the pasta. Top with the parsley and Parmesan cheese to taste. Toss gently and serve. Enjoy!


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