1 lb (450 g) large raw shrimp, peeled and blotted dry
3 tbsp (45 ml) olive oil
1 onion, thinly sliced
1/4 tsp (1 ml) red pepper flakes
1/4 cup (30 g) pine nuts
2 cloves garlic, finely chopped
1/2 cup (125 ml) white wine
1 cup (140 g) cherry tomatoes, halved
1/4 cup (50 g) oil-packed sundried tomatoes, drained and finely chopped (or store-bought sundried tomato pesto)
1 cup (70 g) Parmigiano-Reggiano cheese, grated
1/4 cup (10 g) basil, finely chopped
In a pot of salted boiling water, cook the pasta until al dente. Drain and lightly oil. Set aside.
In a large skillet over high heat, brown the shrimp in the oil for 1 minute on each side. Season with salt and pepper. Set aside on a plate.
In the same skillet, brown the onion with the pepper flakes. Add oil, if needed. Season with salt and pepper. Add the pine nuts and garlic and cook for 1 minute. Deglaze with the white wine. Add the tomatoes, sundried tomatoes and shrimp. Bring to a boil and simmer for 2 minutes. Add the pasta. Stir to combine and heat throughout. Adjust the seasoning.
Serve and sprinkle with Parmesan cheese and basil.