Ingredients:

  • 1 lb linguine or spaghetti
  • 1 tbsp salt
  • 1 lb jumbo shrimp, peeled and deveined
  • 4 tbsp extra virgin olive oil
  • 3 tbsp unsalted butter
  • 6 cloves garlic, thinly sliced
  • 1 tsp red pepper flakes
  • 1 cup cherry tomatoes, halved
  • 1/2 cup chicken broth
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup grated Parmesan cheese
  • 1 tbsp fresh lemon juice

Instructions:

  1. Bring a large pot of salted water to a rolling boil.
  2. Add the linguine or spaghetti and cook until just shy of al dente, usually 1–2 minutes less than the package directions.
  3. Scoop out 1 cup of the starchy pasta water and set aside, then drain the noodles.
  4. Pat the shrimp completely dry with paper towels.
  5. Heat 2 tbsp of olive oil in a skillet over medium-high heat until it shimmers.
  6. Add the shrimp in a single layer (cook in batches if they don't fit in one layer). Sear for 1–2 minutes per side until they turn opaque and pink with an internal temperature of 145°F (63°C).
  7. Remove shrimp from the pan and set on a plate.
  8. Reduce skillet heat to medium and add the remaining olive oil and butter.
  9. Stir in the sliced garlic and red pepper flakes; sauté for 1 minute until fragrant and pale gold.
  10. Add the cherry tomatoes and cook for 3–4 minutes until the skins blister and collapse.
  11. Pour in the chicken broth, scraping the bottom of the pan to release browned bits, and simmer until the liquid reduces by half.
  12. Return the seared shrimp and the cooked pasta to the pan.
  13. Pour in 1/4 cup of the reserved pasta water and the lemon juice.
  14. Toss vigorously over medium heat for 2 minutes until the sauce thickens and becomes glossy.
  15. Turn off the heat and fold in the Parmesan cheese and fresh parsley.