Basil, Garlic, & Sundried Tomato Shrimp Pasta

Shrimp Marinate Shrimp for at least 45 minutes up to 24 hours. in the fridge. Skewer for the grill. Can sauté instead. Set aside.

Pasta Boil pasta and drain (al dente, will finish in the pan). Set aside and save some pasta water. Add olive oil and ¼ cup butter to sauté pan on low to med. heat. Add shallots and sundried tomatoes. Cook for approx. 5 min. stirring constantly Add thyme, garlic (half), salt, and pepper, and turn off the burner. Stir for a few min. Add the remaining ¼ cup of butter. Stir till melted. Add Basil, cheese, lemon juice, pasta water (hot), and remaining garlic. Stir till well combined. Add pasta and cooked shrimp. Stir to combine

Notes Add Basil Garnish to bowls when serving. Serve warm. Pasta water is key for volume and thickening. Melting the remaining butter at the end when the burner is off is key; do not forget to set it aside. Adding the remaining fresh garlic at the end ensures a bright garlicy flavor. If you use shell-on shrimp, you can use the shells to make a stock with the pasta water for added flavor