2 Tbs. kosher salt
1/3 cup extra-virgin olive oil
5 large garlic cloves, smashed
1-2 jalapeños, sliced into rings (vary amount according to heat preference and potency of the pepper), or substitute pepper of your choice
12-16 oz. coastal Carolina shrimp, peeled, deveined, and sliced in half lengthwise
2 medium yellow tomatoes, diced to medium size (approximately the size of a rolling die)
Salt and pepper, to taste
1 lb. linguine *reserve 1 cup pasta cooking water, after the pasta is done
Juice of 1 lemon (zest optional)
3 Tbs. unsalted butter
3/4 cup torn basil leaves
Add kosher salt to six quarts water in a medium stock pot and begin to bring to a boil over high heat. In a large sauté pan, heat olive oil over medium to high heat and brown the garlic cloves. With a slotted spoon, remove cloves from pan and discard. Add jalapeños and sauté until they begin to brown. Add shrimp and tomatoes and season mixture with salt and pepper. Cook shrimp until cooked about halfway and remove from heat.
Add linguine to stock pot of boiling water and set a kitchen timer for nine minutes. Stir pasta or toss with tongs until water comes back to a boil. When the timer goes off, return sauté pan with shrimp mixture back to stove and begin to cook again over medium to high heat. Strain linguine, reserving one cup of pasta cooking water. Add linguine to shrimp mixture and toss the mixture with tongs. Add reserved pasta water and lemon and begin to reduce the liquid in sauté pan, continuing to toss with tongs. When nearly reduced by half, add butter and basil. Cook down until sauce is clinging tightly to the noodle, not dripping off. Check seasoning and serve.