INGREDIENTS
1/2 cup
basil
4 servings
bell pepper
4 Tablespoons
butter
10 oz
cherry tomatoes
1/3 cup
dry white wine
6 cloves
garlic
4 servings
kosher salt
2
lemon zest
2
olive oil
1/2 tsp
red pepper flakes
1 lb
shrimp
12 oz
squid ink pasta
2 Tablespoons
tomato paste