A delightful pasta dish featuring succulent shrimp, fresh cherry tomatoes, and a hint of garlic, perfect for a quick and satisfying meal.
Cook the linguine in a large pot of boiling salted water until al dente, then drain.
Reserve a cup of pasta water to adjust the sauce consistency later.
Melt half of the butter in a large skillet over medium-high heat.
Ensure the butter doesn't brown to maintain a smooth sauce.
Season the shrimp with a pinch of salt and cook in the skillet until pink and opaque, about 2 minutes per side. Remove and set aside.
Avoid overcrowding the skillet to ensure even cooking of the shrimp.
Add the remaining butter to the skillet, then sauté the garlic and red pepper flakes until fragrant, about 30 seconds.
Stir constantly to prevent the garlic from burning.
Add the cherry tomatoes and cook until they begin to soften, about 2 minutes.
Gently press the tomatoes with the back of a spoon to release their juices.
Return the shrimp to the skillet and toss to combine.
Ensure the shrimp is evenly coated with the sauce.
Add the cooked linguine, parsley, and a squeeze of lemon juice to the skillet. Toss everything together until well combined.
Add a splash of reserved pasta water if the sauce seems dry.
Serve the pasta warm, garnished with additional parsley if desired.
Serve immediately to enjoy the dish at its best flavor and texture.
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