This fresh sauce is so simple and so flavorful. I like to use my favorite balsamic reduction made by Alessi, but if you have another favorite brand, that would work as well. It is a little sweeter than regular balsamic vinegar because it’s more concentrated but it is a great balance with the tomatoes and sweetness of the caramelized shallots. The sauce is quick, fresh and delicious and got rave reviews from my husband.

This dish with a chilled glass of white wine has weekend written all over it!

Serves 2-3


  • 1 pound large gulf shrimp, peeled and deveined
  • 8 ounces linguine
  • 2 pints San marzano tomatoes
  • 3 shallots, thinly sliced
  • 2 tablespoons olive oil, plus more for serving
  • 2 tablespoons canola oil
  • 1 tablespoon Alessi balsamic vinegar reduction
  • 1/2 cup plus 1 tablespoon extra-virgin olive oil
  • Kosher Salt and freshly ground pepper
  • 1 cup panko
  • 2 tablespoons unsalted butter
  • Crushed red pepper
  • Fresh squeezed lemon
  • 1/4 cup parmesan, plus more for serving
  • 1 bunch finely shredded fresh basil


Preheat the oven to 425°. Line a large baking sheet with parchment. In a bowl toss together the tomatoes, shallots, olive oil, balsamic vinegar salt, pepper and garlic powder. Spread the tomato mixture out onto sheet pan in an even layer and roast for about 20 minutes, just until the tomatoes begin to burst and shallots begin to caramelize with some browning on the top. Remove from oven and set aside.

Meanwhile, heat the butter in a large skillet. Add the panko and cook over moderately low heat, stirring frequently until golden and crisp, about 5 minutes. Stir in a pinch of crushed red pepper and season with a bit of salt. Transfer the crumbs to a bowl and wipe out the skillet.

In the large skillet, heat the 2 tablespoons of canola oil until shimmering. Pat shrimp dry with paper towel and season the shrimp with salt and pepper searing over high heat, tossing once or twice, until cooked, about 3 minutes/side. Squeeze with fresh lemon. Cook the pasta according to package directions reserving about 1/2 cup of cooking liquid. Drain pasta, place back in pan and stir in the roasted balsamic tomatoes and the parmesan. Add the basil along with the reserved pasta cooking liquid adding the shrimp to help coat them in the sauce. Transfer the pasta to bowls, sprinkle with prepared panko and additional basil. Drizzle with olive oil and extra parmesan as desired. Serve immediately and enjoy!