Source
https://www.youtube.com/watch?v=V4LV1iIT3hY
INGREDIENTS:
shrimp – 1 lb.-peeled & deveined
salt – 1/2 tsp.
crushed red pepper – 1/2 tsp.
olive oil – 2 Tbsp.
shallot – 1/2 cup-sliced
garlic – 1 Tbsp.-sliced
dry white wine – 1 cup
diced tomatoes – 14.5 oz can
salt – 1/2 tsp.
crushed red pepper – 1/2 tsp.
dried oregano – 1/2 tsp.
chicken broth – 2 cups
linguine – 12 oz.
basil – 2 Tbsp.-freshly torn
INSTRUCTIONS:
1. Season shrimp with salt and crushed red pepper. Stir to coat shrimp with seasoning evenly.
2. Heat 2 Tbsp. of olive oil in a large skilled over medium-high heat. Sear shrimp for about 45 seconds on both sides (they don’t need to be fully cooked at this point). Remove and set aside.
3. Turn heat down to medium. Add shallots and garlic, and sauté for 3 minutes until soft.
4. Add white wine and reduce for 3 minutes, stirring and scraping the fond from the bottom of the pan.
5. Stir in tomatoes, salt, red pepper, and oregano.
6. After all ingredients are incorporated, add chicken broth. Bring to a boil.
7. Submerge dry pasta in sauce, and bring to simmer. Lower heat, cover, and cook for 15-20 minutes or until pasta is al dente. Make sure to adjust your heat so the pasta is at a low simmer while cooking. Every few minutes, move pasta around to prevent it from sticking on the bottom.
8. Once pasta is cooked, add shrimp and cook for 1 more minute. Tear fresh basil over the top and enjoy!