Ingredients:
● 1 pound (450 g) linguine, spaghetti or your favorite long pasta shape
● Kosher salt
● 1 pound (450 g) jumbo or extra-large shrimp, peeled and deveined
● 2 tablespoons (30 ml) extra-virgin olive oil
● 1 pint (475 g) cherry or grape tomatoes, cut into halves or quarters
● 1 tablespoon garlic, finely grated or very finely chopped (about 2-3 plump cloves)
● 6 tablespoons (85 g) butter, salted or unsalted
● 1 teaspoon crushed red pepper, or to taste
● 1 tablespoon fresh lemon juice
● ¼ cup finely chopped fresh parsley, or a mixture of chopped parsley and basil
● ½ cup (50 g) freshly grated Parmesan cheese
Instructions:
Bring a large 5- or 6-quart pot of water to a boil, then season it with 3 tablespoons kosher salt.
Cook the pasta according to the package directions until al dente (usually about 11 minutes). Before draining, ladle out ½ cup of the pasta water and set it aside, then drain the pasta and put it in a bowl.
While the pasta cooks, pat the shrimp dry with paper towels and lightly season both sides with salt.
Set a large 12-inch skillet over medium-high heat and add the olive oil. When the oil shimmers, lay the shrimp in a single layer and cook for 2 minutes, flip, then cook about 1 more minute until pink and opaque; transfer the shrimp to a plate.
Add the tomatoes, garlic, butter, and crushed red pepper to the skillet and stir. Once the butter melts, pour in 2 or 3 tablespoons of the reserved pasta water plus the lemon juice, then swirl until a loose sauce forms (add more reserved water as needed, a tablespoon at a time).
Return the shrimp to the skillet and stir to coat. Spoon the sauce over the pasta, then add the parsley and Parmesan and toss gently to combine.
Total Time: 25 minutes (Prep: 10 minutes | Cook: 15 minutes)
