Ingredients
500g Squid Ink Spaghetti |
1 lb Shrimp (peeled and deveined, tail-off) |
3-4 cloves garlic (thinly sliced) |
3 Tablespoons tomato paste |
12 oz cherry tomatoes (halved) |
1/2 cup dry white wine |
1/2 tsp red pepper flakes (increase to ¾ tsp if you like it spicier) |
2 lemons (zested and juiced) |
1/2 cup basil leaves, julienned or chopped |
5 Tablespoons butter |
Kosher salt |
Freshly ground black pepper |