This Cherry Tomato Shrimp Pasta Is So Easy You'll Make It All Summer Long

Over there .

I don't know where I'm going yet .

Today , we're gonna make a shrimp and cherry tomato pasta .

I used one and a quarter pound of shrimp .

These were you 26 to 30 .

So that means 26 to 30 per pound .

One and a quarter pounds will be a good amount for £1 of pasta .

We put baking soda , a half a teaspoon and a half a teaspoon of fine sea salt .

And I just mixed it around quick brine , put some plastic wrap on it and stuck it in the fridge for 15 minutes .

Like I said , we're gonna use one pound of linguini extra virgin olive oil .

I have three quarter cup of dry white wine , one dried pint of cherry tomatoes which equals roughly 12 ounces .

They're sold as dry pints in America .

We have shallots , two relatively large shallots and I slice them up for this dish and it has a ton of shallot in it and only three cloves of garlic .

If you don't have shall you don't want to use shallot .

I would probably not substitute onion .

I would just increase the garlic to like eight cloves .

Use a Fresno pepper , they say 5 to 10,000 on the Scoville Unit , which means it's relatively hot .

What I didn't want to do is I don't want the taste tester to be like , you know , blown away .

So I cut the edge of it and this is going to be the hotter part of it because this is where most of the seeds are .

You can just cut a piece of your pepper and then taste it and then you'll know you can use Calabrian chilies obviously for this , which are about the same heat .

And as far as shrimp go , you know , you can buy these at Costco very in get like a £2 bag and then defrost it the night before final ingredient is basil .

We'll do some salt and pepper .

This is a quick one .

So get your water up to boil .

All right guys , if I feel a little nervous , if I look a little nervous , this is like my 230th or 40th video , it's just that I'm in a new kitchen here .

So I don't know where the heck anything is and I haven't filmed in six weeks .

So I'm like tripping over myself here and because I got a new kitchen , I also got a new pan .

So we're gonna use this pan .

It's a non stick and it will be perfect for the shrimp and for £1 of pasta .

So I want to heat it up to about medium heat here , maybe even a touch higher because we're just gonna sear these shrimp and then we're gonna take them out and continue with our dish .

Let this come up for about one minute , even though it's a nonstick .

All right .

So we have our one and a quarter pound of shrimp and I'm just gonna coat the bottom here with a little bit of extra virgin olive oil .

You can also use regular olive oil if you want , gonna just spread them out as best I can .

They're only gonna take about three minutes total , maybe four minutes .

Ok .

So we'll flip these over .

They got pretty good color there .

Make sure you're careful .

You don't want to ruin your flannel .

When you're doing that , we're gonna do an apron soon .

James taste tester has been trying to like , tell me he's been telling me forever .

Like dad , you gotta have merch , by the way , guys , they're almost done , but they're not .

You see this , it's raw , raw is heck , you gonna see the C and O thing on the internet everywhere .

If it's ac it's ok .

If it's an O it's overcooked , that's not right .

Because if you go by that right now , that is overcooked , but it's not cooked .

So you can't eat it .

I mean , you could , you could eat a raw shrimp guys .

I'm taking all of my Os and I'm gonna put them into this dish over here .

Seriously .

This is 2.5 minutes of cooking these shrimp and , you know , a couple of them probably aren't all the way cooked yet , but it'll be ok because we're gonna put them back into the sauce after and we're gonna tent the shrimp with foil .

All right .

Salad in the pan .

I'm putting a little bit more extra virgin olive oil in the pan guys because it just didn't have enough , those shrimp absorbed a lot of it .

Yeah , we'll let the shall get a little bit soft and then we will add our garlic in .

All right , that's looking good right now .

I see that just like that .

OK .

That was about two minutes .

So now the garlic is gonna go in and we'll let this cook for probably two minutes , maybe three minutes you don't want to burn .

But why don't we get a little color on there ?

Really ?

For it to release a lot of its flavor ?

I don't think I put enough olive oil down .

So more extra virgin in there .

All right .

It's good for you .

I got my water boiling on my other portable burner here .

I'm gonna put in two tablespoons of more tins kosher salt .

I say this because people ask the question about Diamond Kosher Salt guys .

I don't use Diamond Kosher Salt .

A lot of famous chefs use it .

You can't find it in stores .

Really .

Most places don't stock it here .

Is that pepper we're gonna put it in .

We'll let this cook in there for about 45 seconds and the water is boiling so we can get our pasta in .

All right , and mix that up guys just so it doesn't stick .

We're gonna let these cherry tomatoes just cook for about two minutes before we put our wine in .

You could turn the heat up more now because you don't have to worry about burning and you could put a little Sprinkle of salt on to encourage the release of the juices from here .

It's been a couple of minutes .

They're getting nice and soft , three quarter cup , dry , white wine .

Keep your head back .

So you save your eyebrows .

You wanna save your eyebrows .

Ok ?

All right .

Now , I'm gonna turn this up to a boil .

I got the shrimp covered over there and then this is gonna boil out .

It's gonna help wilt those tomatoes a little bit .

The flavors are gonna come together and you can see right now as it's boiling , that liquid is thickening hot .

So guys , Tara told me that um , the tomatoes weren't wilted enough .

So you told me to turn , turn up the heat on it , right ?

And then I'm also taking a fork and just opening them up a little bit .

I cut half of them and then the other half left whole .

But yeah , just a little bit more heat here and then these will burst open a lot more .

It smells so good , right ?

You smell that wine Oh my gosh .

A lot of people they always ask about wine , right ?

They always say that must you cook with wine all the time ?

You don't have to put the wine in .

It definitely adds taste .

And if you can't use wine , then just don't use it , then you could do like lemon juice and maybe even a little bit of white vinegar .

You can do too .

All right guys , the pasta is a couple of minutes from being finished .

I turn the heat down a lot on here .

I'm just gonna add those shrimp back in .

Get them warmed up in here .

Get a lot of questions about the tails .

If you want to take off the tails .

Absolutely .

Take off the tails .

But the tails on here does two things .

It makes it look better and it gives it a little bit more flavor .

We're gonna use a little bit of pasta water in here too .

That's a ladle , which is about a third of a cup .

Ok ?

And that'll probably give us enough liquid for our sauce .

But it doesn't matter .

We're reserving all of our pasta water just in case you definitely need to have the pasta water to kind of like rejuvenate it .

Let this cook .

Now , this pasta is way less than al dente still .

So it's gonna take about another minute or two to finish in here .

So I have my pasta water over on the side .

I might need it as this cooks as it drinks it up .

So I'm gonna put a lot of green basil in at the end .

But another one that would be great in here would be like some chives , green onion .

Obviously , parsley , which is like , you know , why do you use parsley in every recipe ?

Well , it's good .

It adds a lot of freshness to it .

See if you flip it , it will emulsify it more , but it's gonna be very difficult to do this without making a huge mess .

Basically , the liquid as it slaps the pasta , it will kind of thicken the sauce .

It needs a little bit of salt and a little bit of pepper .

Heat level was pretty good .

All right .

So , James , I made linguini with shrimp and basil and a little bit of hot pepper .

Sounds really good .

Yeah .

Yeah .

I , I really like basil .

All right .

Dig in .

Let's see what you think .

Yeah .

I think that's the , I think that's the easiest way to do it .

Good .

Good .

I'm glad he said that because I just , I just ate like five of them .

Why don't you give the people a little bit of a tasting notes ?

They like to know what you think .

Everything is great about this .

Except one thing , I'll say that one thing .

Ok , I like basil , like and chili together .

I feel like that's a good combination .

I've never really seen it before .

The shrimp is really good .

I don't know what kind of shrimp .

It is , but just tastes really good and the pasta is like , has a great consistency .

Tell me what you didn't like .

The one thing when you said chili , I was expecting it to be a little spicier .

It wasn't spicy .

I took it easy .

I didn't want to use the whole thing .

Do you want to try this ?

I'll cut a piece and you see how hot it is .

I think that's a good idea before he does the score .

We always like to do this just to show you .

All right .

So look , here's , here's the pepper that I didn't want to give you .

You do one and I'll do one .

OK .

Cheers .

That is hot .

Oh my , that is hot .

You know what it is ?

It's OK .

You know what it is ?

My eyes are watering .

I think the tip of it because I took the tip of it , James not as much but that , that is hot .

That's why I didn't wanna do it .

It's like it's really hot .

It's like a hotter version .

A jalapeno hot .

A jalapeno .

That's exactly what no pepper is .

All right .

So he just ran and got milk and I got some water here .

That was very spicy .

OK .

So what you complained about actually was me doing him a favor .

Let me have it .

What did I get ?

10 ?

Nine out of 10 .

All right .

I'll take it .

I still wish it was a little spicy .

Though .

You do .

Yeah .

No , I still don't think it should be as spicy .

Listen guys do that to taste .

You .

Get it perfect how you want it .

I taste it in the beginning .

I thought it was gonna be a little much , but I do agree with him .

He needed a little bit more in the pasta .

What about adding a little like cayenne pepper to the shrimp themselves ?

Yes .

Cayenne pepper .

That would be great or a little bit .

Um , like even just red chili flakes a little bit of a pepper .

Um , there's a whole bunch of different ones you could use .