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Created and Photographed by: Sabrina Russo
Cut a small 'x' onto the bottom of each tomato. Boil about 30 seconds. Transfer to ice water bath. Peel and chop.
Sauté onions in olive oil until sweet and caramelized, but still pale in color. Add tomatoes and cook 1-1 1/2 hours until thickened and flavorful.
Pat shrimp dry. Season with salt and pepper. Cook in a pan over medium-high heat for about 3 minutes, flipping halfway through. Remove from pan.
Cook pasta until al dente. Place in a pan with the sauce. Add butter and toss to combine. Stir in shrimp. Tear in basil leaves.