Shrimp Linguini with Burst Tomatoes and Fresh Basil

Ingredients

• 4 tbsp extra virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tsp sugar
• 1 tsp minced garlic
• 1/2 tsp salt
• 1/4 tsp chili pepper flakes
• 1/8 tsp pepper
• 1/2 cup white wine
• 2 cups sweet cherry tomatoes
• 1/2 cup fresh basil
• 300 grams dry linguini
• 400 grams medium sized shrimp or prawns, uncooked, peeled, tails removed

Directions

1. Whisk 2 tbsp of the extra virgin olive oil,  the fresh lemon juice, sugar, garlic, and salt together in a small bowl and set that aside. 
2. Saute the shrimp in 1 tbsp of extra virgin olive oil over medium heat and add the chili pepper flakes, salt, and pepper. Continue to saute until they began to cook through and take on a nice golden brown colour.
3. Add the white wine to the pan and scrape all the brown bits off the bottom. Turn heat to medium low and let the shrimp continue to cook in the wine until it is almost completely evaporated.
4. Place the prawns in a separate bowl and set aside. 
5. Using the same pan, heat another tbsp of olive oil over medium heat and add two cups of cherry tomatoes. Continue to saute stirring occasionally until the tomatoes begin to burst (this should take about 10 minutes). In the meantime, bring a pot of well salted water to the boil and add the linguini. 
6. Add the shrimp back to the pan with the tomatoes, and the reserved lemon juice mixture. When the pasta is almost cooked to al dente (this should take about 8 minutes) add a ladle of the salted water to your pan and stir to incorporate. 
7. Drain the pasta and then add to the pan. Toss well, add a half cup of fresh basil, and let that sit for five minutes as the sauce incorporates into the pasta.