Garlic Butter Shrimp Pasta with Cherry Tomatoes

Bring a large pot of salted water to a boil. Add 8 oz linguine pasta and cook according to package directions until al dente, about 8-10 minutes.

While pasta cooks, rinse 1 lb shrimp under cold water and pat dry with paper towels. Season shrimp with 1/2 tsp salt and 1/4 tsp black pepper.

Slice the grape tomatoes in half and set aside. Zest the lemon and then cut it in half for juicing later.

In a large skillet, heat 2 tbsp olive oil over medium-high heat. Add shrimp in a single layer and cook for 1-2 minutes per side until pink and opaque. Remove shrimp to a plate and set aside.

In the same skillet, reduce heat to medium and add 3 tbsp butter. Once melted, add 4 cloves minced garlic and cook for 30 seconds until fragrant, being careful not to burn.

Add halved grape tomatoes to the skillet and cook for 2-3 minutes until they begin to soften and release their juices.

Drain the pasta, reserving 1/4 cup of pasta water. Add pasta to the skillet with the tomatoes and garlic butter.

Return the shrimp to the skillet. Add juice from half the lemon, lemon zest, remaining 1/2 tsp salt, 1/4 tsp black pepper, and red pepper flakes if using.

Toss everything together, adding a splash of reserved pasta water if needed to create a light sauce. Cook for 1-2 minutes until everything is well combined and heated through.

Remove from heat and sprinkle with 2 tbsp fresh chopped parsley. Serve immediately with additional lemon wedges on the side if desired.