Spaghetti with Shrimp, Cherry Tomatoes, Serrano and Basil

1. Bring a large pot of salted water to a boil over high heat. Cook spaghetti until al dente, 8 to 10 minutes. Drain, reserving ¾ cup cooking water.
2. Return noodles to the pot and stir in 1 tablespoon butter. Set aside.
3. Heat 2 tablespoons butter and 2 tablespoons olive oil in a large, shallow pan over medium heat until melted and shimmering. Add shallot and a pinch salt and cook, stirring often, until shallot is softened, about 2 minutes.
4. Stir garlic and the serrano pepper into shallot and cook until fragrant, about 30 seconds more.
5. Add tomatoes and another pinch salt to shallot mixture and cook until the tomato skins have slightly blistered and juices are released, 3 to 4 minutes.
6. Stir wine into tomato mixture, scraping up any brown bits on the bottom with a wooden spoon, and continue cooking until the liquid has reduced by a third and become a cohesive, reddish color, about 6 minutes.
7. Lower heat to low and stir spaghetti and ½ cup reserved pasta water into the pan. Add more pasta water if it appears dry after tossing.
8. Transfer spaghetti to a serving bowl and wipe out the pan with a paper towel.
9. Heat remaining 2 tablespoons olive oil in the pan over medium-high heat. Season shrimp with salt and black pepper. Cook shrimp until opaque, about 2 minutes per side.
10. Remove the pan from heat and stir in the lemon juice.
11. Serve shrimp over the pasta and garnish with fresh basil.

Mealthy Tip: Wear plastic gloves when handling the serrano pepper to avoid accidentally hurting your eyes or face. Add extra serrano pepper at the end if you're looking for a bigger kick.

Servings: 4. Ready in: 35min. Prep time: 10min. Cook time: 25min.