Shrimp and Sun Gold Tomato Pasta
A pasta utilizing the bounty of the season: ripe and bright sun gold tomatoes, sharp shallots, fresh basil, and mixed with plump shrimp.
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Cooking tools:
- Spider strainer
- Ladle
- Saute pan
- Pot
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
Ingredients
- 1 pound pasta
- 2 heaping tablespoons extra virgin olive oil, divided
- 1 medium shallot, minced
- ½ small serrano chili, minced
- 1 pound Sun Gold tomatoes
- 12 ounces large shrimp, peeled, deveined, and cut in half horizontally
- 1 tablespoon butter
- 5 large basil leaves, torn
- 1 tablespoon parsley leaves, torn
- Sea salt
- freshly ground black pepper
- Pesto for serving
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