Shrimp Pasta With Tomatoes, Basil & Chile Butter

Directions

1. Turn on an album or podcast and peel the shrimp, leaving the tails on and tossing the rest of the shells into a medium pot.
2. Once all the shells are in the pot, add 8 cups of water and turn on the heat to medium-high to come to a boil. Boil until reduced by one-third to one-half.
3. While that boils, use a paring knife to devein the shrimp, rinsing the knife in a bowl of water as needed.
4. When the stock is reduced, use a slotted spoon or small sieve to strain out and discard the shrimp shells. Generously salt the boiling water. Add the pasta and cook to al dente according to the package instructions.
5. As soon as the pasta is in, set your largest skillet on another burner over medium-high heat and add 1 tablespoon of the butter to melt. Add the tomatoes and cook, swirling frequently, until starting to blister and puff, 1 to 2 minutes.
6. Push the tomatoes to the perimeter of the pan, add another 1 tablespoon of butter to the center, then add the shrimp, shaking them into an even layer. Sprinkle everything with salt. Cook the shrimp for 1 to 2 minutes, until the bottoms are pink and opaque, then flip and cook for another 1 to 2 minutes, until pink and opaque on the other side.
7. Gently toss the tomatoes and shrimp, then drop the heat to low while the pasta finishes (or turn it off if the pasta has more than 2 minutes left).
8. Use tongs to transfer the cooked pasta to the skillet with the tomatoes and shrimp. Add ½ cup of starchy shrimp stock, the remaining 2 tablespoons of butter, and the chile paste. Toss over low to medium-low heat, adding more stock if needed, until the sauce coats the noodles and is as thick as you like (keep in mind, it’ll thicken as it sits). Give it a taste: More salt or chile paste? Adjust if needed.
9. Tear the basil into pieces. Toss in most of the basil, then sprinkle the rest on top.