Shrimp and Burst Tomato Linguine

1. Bring a large pot of salted water to a boil over high heat. Cook the linguine according to packet instructions until al dente. Don’t forget to reserve 1 cup of pasta water before straining.
2. Pat shrimp dry with paper towels. Season shrimp with paprika, garlic powder, black pepper and salt. Heat the olive oil in a large pan over medium to high heat. Add the shrimp in and cook the shrimp for about 2 minutes per side, remove from pan, Transfer to a plate and set aside.
3. To the same pan add the shallots, garlic and sauté for about a minute. Next, add the cherry tomatoes Cover and cook, stirring occasionally, until tomatoes are tender and release their juices for about 10 minutes.
4. Next add in the pasta, parmesan cheese the reserved pasta water and give it a good toss.
5. Add in the cooked shrimp and any accumulated juices, the fresh basil and toss everything together really well and done.
6. When serving grade some Parmesan cheese on top, garnish with some chopped fresh basil and a drizzle of extra-virgin olive oil, and enjoy.