Brine the shrimp

Cup of Yum
1. Place cleaned and dry shrimp in a bowl with the salt and baking soda.  Mix well. Let the shrimp sit for 10-15 minutes before sauteing.

For the pasta

1. Bring a large pot of salted water (2 tablespoons of Morton's kosher salt per gallon) to boil.
2. Heat a large pan to medium heat. Add the extra virgin olive oil and saute the shrimp for about 3-4 minutes or until just cooked.  Remove the shrimp and set aside tented with foil to keep warm.  To the same pan add the shallots and saute for 2 minutes then add the garlic and continue to cook until lightly golden (about 2 more minutes).
3. Meanwhile, cook the pasta in boiling water until 1 minute less than al dente.
4. Add the chili pepper to the pan and cook for 30 seconds then add the cherry tomatoes and turn the heat to medium-high. Sprinkle the tomatoes with a touch of salt and saute for 2 minutes.
5. Add the wine and bring the sauce to a boil while scraping the pan with a wooden spoon to remove any brown bits. Boil for 1-2 minutes or until the alcohol smell dissipates. Add 1 cup of pasta water then lower the heat and simmer while waiting for the pasta.
6. Add the shrimp back to the pan and mix well.
7. Add the linguine and toss or mix well to coat. Continue to cook right until the linguine reaches al dente.
8. Once al dente remove the pan from the heat and taste test. Make final adjustments to salt, pepper, and crushed red pepper. 
9. If the pasta becomes too dry add a couple more ounces of reserved pasta water.  Right before serving hand tear the basil and mix it into the linguine. Enjoy!