Prep:

1. Prepare the shrimp: Thaw the frozen shrimp and rinse thoroughly. Pat-dry and set aside.
2. Prepare the fresh ingredients: Chop/slice the shallot, garlic, red chilies, cherry tomatoes and fresh basil as indicated in the ‘ingredients’ section. Season the cherry tomatoes with ⅛ teaspoon kosher salt and set aside. Use a block grater to grate the Parmigiano Reggiano cheese.

Creamy Tomato Pasta with Shrimp:

1. Cook the pasta: Cook the pasta al-dente in a large pot of boiling salted water according to package instructions. Reserve ½ cup of pasta cooking water, then drain and set aside. (I like to run cold water over the pasta to prevent it from sticking and cooking further but this is optional.)
2. Cook the shrimp: Heat ½ tablespoon of extra virgin olive oil in a medium-sized deep sauté pan or deep edged skillet over medium-high heat. Add the shrimp and spread out the pieces in the pan. Season with half of the kosher salt and black pepper. Allow to sear for 1-2 minutes, then flip the pieces and season the other side with the remaining salt and pepper. Cook for another 1-2 minutes or until just cooked. Use tongs to transfer the shrimp to a clean bowl, leaving behind any oil, and set aside.
3. Sauté the aromatics: To the same pan, add 1 tablespoon of unsalted butter and heat over medium-heat. Add the shallots, garlic, and red chilies. Sauté for a minute until starting to soften and fragrant.
4. Add the cherry tomatoes: Add the cherry tomatoes and stir briefly until they just start to soften and release their juices.
5. Stir in the sauces: Add the oyster sauce and low sodium light soy sauce. Mix to combine, without breaking the tomatoes. Simmer for a minute to let the flavors meld.
6. Build the sauce: Add the all-purpose flour and mix gently to combine, taking care not to break down the cherry tomatoes completely. Lower the heat and gradually pour in the milk while continuing to mix. Add the spices and seasonings – the remaining 1 teaspoon kosher salt, ½ teaspoons herbs de Provence, crushed red pepper chili flakes and ground cayenne. Mix well to combine.
7. Stir in the cheese: Add most of the Parmigiano Reggiano cheese (reserve some for garnish). Mix to combine until the cheese has melted.
8. Mix in the shrimp and pasta: Add the cooked shrimp and linguini and mix to combine until everything is evenly coated
9. Add the spinach and basil: Add the baby spinach and most of the sliced basil (reserve some of the basil to garnish). Mix well to combine, until the baby spinach starts to wilt and the creamy tomato butter sauce is coating everything.
10. Serve: Divide evenly onto plates and garnish with the reserved grated Parmigiano Reggiano cheese (plus more if desired!) and sliced fresh basil. Serve immediately.