This Cherry Tomato Shrimp Pasta Is So Easy You'll Make It All Summer Long
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- Опубликовано: 26 апр 2023
- Today we're making a quick shrimp tomato basil pasta with a touch of hot red pepper. This is a good one! And it's very easy to make. I hope you enjoy the recipe.
ALSO, WATCH LEMON GARLIC SHRIMP LINGUINE!
• Lemon Garlic Shrimp Pa...
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***PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS***
SHRIMP TOMATO BASIL PASTA PRINT RECIPE:
www.sipandfeast.com/shrimp-to...
INGREDIENTS WITH GRAM AMOUNTS (Gram amounts are estimates)
For the shrimp brine
1 ¼ pounds (570g) large shrimp 21/25 count, cleaned and deveined
½ teaspoon baking soda
½ teaspoon kosher salt
For the pasta
1 pound (454g) linguine
¼ cup (56g) extra virgin olive oil - plus more for finishing
2 large shallots - sliced
3 cloves garlic - sliced
1 small red chili pepper - sliced - check for heat levels
¾ cup (170g) dry white wine
12 ounces (340g) cherry tomatoes - halved
2 cups (480g) pasta water - will most likely not need it all
salt and pepper - to taste
¼ cup packed basil - hand torn
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Хобби
I might look a little flustered in this video. It was the first video we filmed in the new kitchen and it was 6 weeks since we last recorded. This dish is great for the warmer weather coming up and it's easy. Of course, adjust the spice level to your tolerance. The print recipe and ingredients with gram amounts are always in the video description. Thanks for watching and liking our videos.
Congrats on the new kitchen it looks so good !!! ❤❤ love the white
I was so confused in your sauce comparison video! 😂. You moved the sink to a different wall. The new cabinets look great.
wow :) loving your new kitchen.. looks very nice :) and another amazing recipe. thank you so much:)
You're human, you're not going to be the exact same in every video you film. And we wouldn't want you to be the exact same in every video anyway. The new kitchen looks lovely - congratulations! Your son is growing up so fast! He's got quite the educated palate. You should be proud.
Good video. The old Chinese restaurant trick of an Alkaline shrimp brine seems to be popular these days, but that's because it works. In my experience, there is very little to worry about with one Fresno pepper. It may seem hot, but you'll be cooking it down and mixing it with a lot of other ingredients (You can also derib it and get much of the fruity flavor without the heat).
I just love your recipes! I’ve made so many of them! And you have a terrific family! Being an Italian American from Long Island I can relate to a lot of your comments. Great job!! God Bless!
To be honest I love that the taste-test guy gives a good compliment but also adds some tips for how to make it better, you dont get that on most cooking channels (I think because most of those cooks want to appear perfect as opposed to giving real advice) so I really appreciate that.
I laughed out loud at how cute Jamie’s was with the heat of the pepper❣️
Thank you Chef and Staff for all your hard work. I always learn something new. God Bless you and your family
I agree with Tara on this one. When the tomatoes are more "wilted", they release their sweet juices that are so tasty. I make a burst cherry tomato sauce for pasta in the summer. It's one of the fastest, easiest and tastiest dishes I know. But I never thought about adding shrimp and I have no idea why not. It's the perfect addition! Thanks for another great one. 👍
This has become my every day off pasta for the past few months, it’s always delicious. Today I added anchovies and uhhh man 😊beyond delicious. Thank you sir!
Another amazing recipe. Heating a metal pan before putting the oil in; game changer! Thank You! As a retired teacher You do a fantastic job of explaining everything step by step. Also, having your son, James, as a taste tester is one of the best parts. He is so articulate and he nails it every time. Thank You for all the work you and Tara do. It’s very much appreciated. Much blessings to You and Your Beautiful Family.
Oh, what's the benefit of heating the pan before the oil?
@@TheGangsterousG same thing as why you preheat an oven.
the pan acts as a heat sink. if you put the oil/food in early the fire's heat goes into the oil and food initially. but then the fire has to work to transfer more heat for cooking the food so you have to cook longer or at higher temps and that risks burning/uneven cooking. hot pan gives you more breathing room since you need to turn up the heat less.
Thank You for an excellent explanation of why you heat a pan.
@@russellmz ahhh that makes perfect sense! thank you!
Note that he only heated the pan up for about a minute on medium heat before adding the oil and commented that he was doing so "even though it's non-stick". If you're using stainless steel or anything else that isn't non-stick, by all means you should heat your pan up before adding oil. But if it's a non-stick pan, you do not want to heat up the pan to any significant degree without adding oil first otherwise you can ruin the non-stick coating.
And the main reason why it's recommended to heat a stainless steel pan before adding oil is because it will reduce the likelihood that food will stick to the pan. The surface of the pan will expand and remove the little crevices that oil can hide in so that all of the oil is on the surface and preventing your food from sticking.
your son's expression when the pepper bomb exploded was priceless. he is a great sidekick in your videos!
Another way to emulsify is with tongs. Tilt the pan so the sauce is all over a clump of the pasta. Grab that clump with the tongs, level the pan, and drop the clump from the highest level you feel comfortable with onto to rest of the pasta. About a half dozen times is usually sufficient.
Not as good as flipping, but less messy for a full pound of long pasta.
James was so cute when he tasted the pepper. I don't think he wanted to say it was as hot as it was, but he had to. So brave James and a great critic too. I love sauce made with those tomatoes. I made one last night with the cherry tomatoes and 4 plum tomatoes I had with some olive oil, garlic, a touch of red pepper flakes, heavy cream and just because it wasn't fattening enough a tablespoon or two of butter. Than added 17 oz. of penne pasta. Had it with a salad and my husband loved it. What's not to love about pasta. Thanks for sharing your recipe and your new kitchen looks great. Stay well and safe.
Made this for tea with farfalle pasta instead of linguine
Fastastuc flavours very summery ❤
I love the taste of shallots. I never used them until I made a recipe from Jacques Pépin. Now, I love every recipe that contains them, so thanks, Jim.
Also, I never realized what a difference, in taste, parsley made, when added to a dish. That one, I got from you. Now, all my Italian recipes include parsley. I loved the presentation of this dish.
The fresh basil at the end really made it pop. Thank you again for this recipe, Jim.
I enjoy your video's and have learned so much by watching them. James is awesome and your new kitchen is supreme! Thank you for your channel!
Love your videos. Always very to the point and you give great tips and techniques on how to make the dishes work for cooks of varying skill levels
I made this today for my mom for Mother’s Day. It turned out very well. I was not certain that it had depth of flavor until I had mixed the pasta for a bit. Then the sauce turned velvety and very tasty. Thanks for a great recipe (I watched it so many times, I felt like I was watching reruns that I could quote after a while, but I wanted to get it right!)
Love Love Love the new kitchen!!!!
That dish looks absolutely amazing! I love simple yet delicious recipes. The best part of the video though was James's reaction to the hot pepper. 😁 I gotta give him credit, he took it like a man. Also, the new kitchen looks great!
Your videos are the best! Thankyou.
Awesome stuff as usual
Nice ! I love the Shrimp/Cherry Tomato combo ! One of my favorites to make !
Literally was just about to start cooking a similar recipe...even better with harissa and lemon juice ; )
I was thinking the same thing. 👍🏼
Love the new kitchen. This dish is something I definitely will make. Love the taste tester.
Looks WONDERFUL!!!!
Thank you for the recipe and taking the time to make this!
This dish looks amazing. James is the best taster. New kitchen rocks!
So simple and so delicious!
God, I LOVE this channel! I love the recipes, but most of all, I LOVE this family! Thank you!
Nice looking Kitchen !. I make something very close to this, I use Red Pepper Flakes added to the hot skillet, then add Oil/Butter, Shallots, Tomatoes and then Garlic. I almost always add a Green Veggie to my Pasta dishes, in my version I'll toss the Shrimp Shells and Tails into the Salted boiling pot of water, then remove tails and shells with a spider and add Broccoli to the water, cook Broccoli to desired texture, then use the spider to transfer to the Skillet, then cook the Pasta in the Shrimp/Broccoli water. Most of the time I don't use Wine ( OPIMH = Other People in my House) say it's too "Fattening" , but I do give a shot or two of the Lemon Juice Concentrate in the Plastic Lemon, that gives this a nice zing.
Wonderful video and recipe!! Can’t wait to try it.
Will give it a try Jim
Thank you for sharing this video and it looks so delicious 😋!
I am a true fan of your video's. I have made a bunch of your dishes in the last month and all of them have turned out fantastic. Thank you for doing this channel. Keep up the great work.
Looks so yummy! I just ordered groceries and will make this over the weekend.
Love your new kitchen!
I made it and it was really really good. ❤
Looks amazing ❤ 🤤
Made this tonight. It's absolutely freaking FIRE. SOOOO good. Thanks for the recipe.
Thank You for explaining what cooked shrimp should look like. I just was teaching my son this. He saw on RUclips the C and O. I can’t wait till he gets home so I can share Your video with him.
I have just made this because I had guests round for lunch and it’s a holiday in Germany, they where blown away and so easy❤ I think a cookbook is in order along with the apron 👍
Great recipe! Thanks! Love the new kitchen!! I'll bet Kara designed it!! love the whole family getting involved.
This looks delicious and so easy! Thanks 😋😋🌞
Nice...can't wait to try this one. New kitchen looks great!
Another yummy recipe and your new kitchen looks lovely! Congratulations!
Brilliant! Will try to create this in a day or so! Looks so goooooood .......
Love the new kitchen.
Congratulations on the new digs! I always keep the tails on the shrimp. This looks great. Thank you. God Bless and stay safe.
This pasta dish looks delicious! I will definitely try this recipe.
When my mother was young, she was working in Rome, tending to the kids of her employer, taking care of the household and learned to cook the roman dishes. From her I got my love for Italy and for cooking italian. Pasta con gamberi is one of my favourite dishes. I always add a little bit of tomatoe paste to get "more colour". But the rest of the recipe is the same... Thank you for reminding me - I know what I´m going to cook one of these days...
Nice pasta dish and nice new kitchen! Enjoy
Maybe I’ll use up the leek I have since I’m out of shallots and make this tomorrow? Love the new kitchen.
Kitchen looks great!
Holy cow that looks good
I love cooking down cherry tomatoes like that for a quick pan sauce, I'll definitely be adding shrimp next time! Looks excellent as always!
I love fresh tomato / pasta recipes... One of my go-to's is your tomato mozzarella and basil pasta. Love that one! ... This one looks great as well. Will definitely be trying this one soon. Thanks for posting! Nice kitchen too. 👍
Just made this the other night - soooo gooooood - even my son (who has ASD and doesn’t eat anything but a handful or 2 of foods) devoured it! Thanks much!
Red chili flakes would be great in this.
Great explanation as always, and I definitely will cook it when it gets a bit warmer here in Germany. Compliments on the kitchen!
Thanks!
😂😂😂 James love the new set up and of course your running around I can’t have people in the kitchen when I cook 😂😂😂
The same thing happens to me. When I'm cooking, I don't want people around, otherwise they make me confused. 😊
Ciao from Italy ! 🇮🇹👋
Yep! This is the stuff! Thanks, you guys!
Edit: Just finished video. Cayenne pepper would be amazing on the shrimp. I'll definitely try that in the future.
Agreed! Even a few pepper flakes… guessing he’s respecting the sensitive palates in the fam. 😂
I’d add Sriracha or some other pepper at the end. 🙃
Looks delicious!
This is an amazing recipe! Been doing a similar one for ages. A nice addition is to add green basil pesto alongside a touch more pasta water and it will be something very special!
Dish looks delish.❤ I was actually surprised that you didn't use red pepper flakes. 😊
I've been on a Calabrian Chile pepper paste kick. Love it. Use on everything. Did a pesto pasta with zucchini and potatoes tonight with the pepper paste. So good
Love your kitchen!!
You did a great job
A beautiful dish which I make often (similar) for the simple reason that it is soooo easy and yummy. Love the new kitchen. Good luck!!
New kitchen looks great!!!!
A staple for using up aging cherry tomatoes. I add a pat of butter to finish.👍
Looks absolutely amazing, and easy, Jim! Love your new kitchen as well.
Looks fresh, clean and healthy. Can't wait to try it this summer. I like the touch of fresh chili pepper. Your son is right, you need merch. The apron idea is a good one.
Looks delicious. I do a similar dish in the summer with sauteed garlic, cherry tomatoes , sometimes onions. Throw over pasta with feta cheese on top. Fast, delicious. In Italy I had it several times where they didn't cook the tomatoes or garlic-just chopped and threw into hot pasta with parmesan. Those fast, fresh dishes are great for summer!
this turned out really good. I grew Fresno peppers and added a very small green Fresno and it was just perfect! I used my chocolate cherry and yellow pear cherry tomatoes and it was fabulous with spaghetti! We will be having leftovers for lunch tomorrow!
Nice new kitchen! Is it a studio or a real kitchen? That dish is one of my absolute faces by the way and your version looks great.
you three are amazing love this channel
Your new kitchen looks amazing. It's so bright and clean. You're the best on RUclips keep the videos coming 👍👍😁
I love love love your videos
Shrimp Pasta Fantastic
👍👍 This looks very good! And, your kitchen is looking great!
PS: It's always summer where I live (i.e. in Singapore), and the only tomatoes worth paying money for here are expensive imported cherry tomatoes, so this dish appeals to me. Pepper variety? Slim pickins!
I made this and it came out great. I added spinach at the end.
Nice kitchen! Making this one for Saturday dinner.
Great dish ...
LOL the Chile tasting. That was funny!
WE NEED YOU TO MAKE PESTO PASTA I HAVE BEEN REQUESTING THIS FOR SO LONG AND I THINK ITS THE ONLY PASTA RECIPE YOU HAVENT COVERED
100% coming this summer!
Looks delicious! The kitchen is nice.
I just made this tonight with fresh cherry tomatoes from our neighbor's garden. Delicious and it made me look like I know what I'm doing...so thanks:)
love your show
Anyone can say "This is good".
But seeing his smile.. is 100% awesome.
My kind if food. Congratulations on the new kitchen 👍
Congrats on the new kitchen … very nice! … very tempting recipe … will try with the cherry tomatoes, chili and fresh basil …. I thoroughly enjoy your videos.
Inspiration, i love cooking..but first of all I love eat good tasty food.
Also I love your videos. Thank you for sharing. God bless, love from sweden. ❤
I thought I noticed a BEAUTIFUL new kitchen!!! Congratulations!
I make this pasta but with chicken breast and it's delicious. I also substitute red pepper flake instead of the chili and I add parmesan at the end to help make a creamy sauce.
Sounds scrumptious!
Congratulations on your lovely new kitchen. Awesome video :)
9 out of 10 and the kid can't stop eating the dish --- SUCCESS!!!!
Nice, easy, classic kind of recipe. I like this channel, I subbed!
Fact. When the heat is high, nothing works like honey. Learned that years ago from a Mexican woman, when I lived in Texas.
It works for me🌶🌶🌶
Makes sense. When eating an Indian curry, if it is too hot, the trick is a teaspoonful of sugar -- not water, not cucumber, sugar is what cools down your mouth. I now actually sieve a little sugar into my curry sauces when I make the; that would not work with a recipe like this. Just keep some handy in case your moth goes on fire!
@V.Lind It really does work better than anything. Everything else just makes it hotter. I'm glad you know this and more people should know about it.🌶🙂
Citrus juice kills the burn.
Made this tonight and husband and 5 yr old son devoured it. Very quick to make! I’m 27 weeks pregnant and was able to make this very quickly. Excellent weeknight recipe even with frozen shrimp (just defrost using cold tap water).
Have loved watching your son grow up. Adorable. Totally cool. Looks delicious. Can’t wait to make it. 😊