12 oz Squid Ink Linguine
1 LB Shrimp, peeled and deveined
2 TSP Olive Oil
4 TBSP Butter
6 Cloves of Garlic
10 oz Cherry Tomatoes
1/2 Cup chopped Basil
1/3 Cup White Wine or Dry Vermouth
2 TBSP Tomato Paste
1/2 TSP crushed Red Pepper Flakes
Salt and Pepper
Heat a large pot of salted water to boiling on high. Peel and thinly slice the garlic. Halve the cherry tomatoes. Zest the lemons to get 2 TSP of zest. Juice the lemons.
In a large pan, heat 2 TSP of olive oil on medium-high until hot. Add the garlic. Cook, stirring occasionally, 1 to 2 minutes, or until lightly browned and fragrant. Add the tomato paste. Cook, stirring frequently, 30 seconds to 1 minute, or until dark red. Add the cherry tomatoes, white wine, ¼ cup water and red pepper flakes; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until tomatoes are softened.
Cook the pasta until just shy of al dente, reserving ½ cup of the pasta cooking water, drain the pasta thoroughly. While the pasta cooks, add the shrimp to the pan of sauce; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until opaque and almost cooked through.
To the pan of sauce and shrimp, add the cooked pasta, butter, lemon zest, lemon juice and half the reserved pasta cooking water. Cook, stirring frequently, 2 to 3 minutes, or until the pasta is thoroughly coated and the shrimp are cooked through; season with salt and pepper to taste. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Turn off the heat and stir in half the basil.
Garnish with remaining basil, as desired, and serve.