A delightful pasta dish featuring shrimp in a creamy, spicy tomato sauce.
Bring a large pot of salted water to a boil and cook the linguine until al dente. Reserve some pasta water before draining.
Adding salt to the water enhances the pasta's flavor.
In a sauté pan, heat some olive oil over medium heat and cook the shrimp until pink and opaque. Remove and set aside.
Avoid overcooking the shrimp to keep them tender.
In the same pan, sauté the onion until softened, then add the garlic and chili flakes, cooking until fragrant.
Stir constantly to prevent the garlic from burning.
Pour in the heavy cream and bring to a simmer. Stir in the diced tomatoes and cook until the sauce thickens slightly.
Simmering allows the flavors to meld together.
Return the shrimp to the pan and toss with the sauce. Add the cooked linguine and a splash of reserved pasta water to combine.
The pasta water helps to bind the sauce to the pasta.
Sprinkle with Parmesan cheese and fresh basil leaves before serving.
Serve immediately for the best flavor and texture.
