A delightful pasta dish featuring shrimp in a creamy basil-infused sauce, perfect for a comforting meal.
Bring a large pot of water to a boil, add salt, and cook the pasta until al dente.
Reserve some pasta water to adjust the sauce consistency later.
Heat olive oil and butter in a skillet over medium heat.
Using both olive oil and butter adds depth to the flavor.
Sauté the shallots and garlic with a pinch of salt until fragrant and softened.
Avoid burning the garlic to prevent bitterness.
Add the shrimp and cook until they turn pink and opaque.
Do not overcook the shrimp to keep them tender.
Remove the shrimp and set aside. Add the grape tomatoes and pine nuts to the skillet and cook until the tomatoes soften.
Toast the pine nuts beforehand for a nuttier flavor.
Deglaze the skillet with white wine, scraping up any browned bits.
This step adds depth to the sauce.
Pour in the cream and let it simmer until it thickens slightly.
Stir frequently to prevent the cream from sticking.
Stir in the basil and return the shrimp to the skillet. Heat through.
Adding the basil at the end preserves its fresh flavor.
Serve the sauce over the cooked pasta and garnish with chives.
Serve immediately for the best taste and texture.
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