Mediterranean Seafood Pasta with Lemon-Herb Butter and Roasted Tomato Salad

Preheat the oven to 400°F (200°C). Bring a large pot of water to a boil for the pasta and add 1 tablespoon of salt.

Wash 1 pint of cherry tomatoes and place on a baking sheet. Drizzle with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat. Roast in the preheated oven for 15 minutes until blistered and slightly caramelized.

While tomatoes roast, prepare the seafood. If using shrimp, peel and devein. If using scallops, remove the side muscle. If using calamari, slice into rings. Pat all seafood thoroughly dry with paper towels and season with 1/4 teaspoon salt and 1/4 teaspoon black pepper.

Peel and mince 4 garlic cloves. Peel and finely dice 2 medium shallots. Wash, dry, and chop 1/2 cup fresh parsley and 1/4 cup fresh basil. Zest and juice 1 lemon, and cut the second lemon into wedges for serving.

Cook 12 ounces linguine pasta according to package instructions until al dente, usually 9-11 minutes. Reserve 1 cup of pasta water before draining.

While pasta cooks, heat a large skillet over medium-high heat. Add 2 tablespoons olive oil. When oil is hot and shimmering, add the seafood in a single layer, working in batches if necessary to avoid overcrowding. Sear for 1-2 minutes per side until golden and just cooked through. Transfer to a plate and tent with foil.

Reduce heat to medium and add 2 tablespoons butter to the same skillet. Add diced shallots and cook for 2-3 minutes until softened and translucent.

Add minced garlic and 1/2 teaspoon red pepper flakes to the skillet. Cook for 30 seconds until fragrant, stirring constantly to prevent burning.

Pour in 1/2 cup dry white wine and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Simmer for 2-3 minutes until the liquid has reduced by half.

Add lemon zest, 2 tablespoons lemon juice, and 2 tablespoons capers to the skillet. Stir to combine.

Add the drained pasta to the skillet along with 1/4 cup of the reserved pasta water. Toss to coat the pasta in the sauce. If the pasta seems dry, add more pasta water a little at a time.

Add the remaining 2 tablespoons butter and toss until melted and pasta is coated in a silky sauce.

Gently fold in the seared seafood and half of the chopped herbs. Heat just until the seafood is warmed through, about 1 minute.

In a bowl, toss 4 cups baby arugula with 1 tablespoon olive oil, 1 tablespoon lemon juice, and a pinch of salt and pepper.

Divide the pasta among 4 serving plates. Top with the roasted cherry tomatoes and dressed arugula.

Garnish with remaining fresh herbs and serve with lemon wedges on the side.