In a small bowl, combine the tomatoes, oil, chopped basil leaves and a pinch of salt. Let this sit on the counter and marinate as long as you want. It will smell GLORIOUS in about five minutes.

Heat a large skillet over medium high. Add 1 Tbs. butter (let it melt and bubble up) and the shrimp in a single layer. Season with a pinch of salt and sear for two minutes, then flip and sear another 30 seconds to a minute. Might need a little longer or less, depending on how hot your pan is and the size of the shrimp. Get them seared and opaque. Good good. Now let them rest in another bowl.

Back in the pan, add another Tbs. of butter (let it melt), and the chopped onions and garlic. Season with another small pinch of salt and sauté them until you start to see a little color and they begin to get tender. Add the dry rice and gently stir with your spoon, letting the rice “toast” for a minute. Add a little bit of the chicken stock (or white wine!) and deglaze the pan, loosening those flavorful browned bits. Once the liquid had evaporated, keep adding the stock, a half cup at a time, and simmer over medium (maybe right under) heat. The rice will absorb the stock and you’ll just keep adding and adding, until you’ve added all four cups of stock, and the rice is creamy and plump. Taste it. Oh we need salt, hon. Go ahead and season it a bit here.

Now off the heat, add the grated parmesan and that last Tbs. butter. Just stir until it’s melted and beautiful and tears are escaping your face.

Pile on the shrimp and top with marinated tomatoes! You can present it like this so that people can see that mountain of bliss. Or stir it all together and dive in face first. You do you.

Garnish with extra cheese and basil, for goodness sake.

Serves 4!