Shrimp Linguine

Instructions

1. Bring a large pot of salted water to a boil. Add the linguine and cook until al dente, according to package instructions. Reserve 1/2 cup of the pasta water and drain the rest. Set aside.
2. While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the shrimp, season with salt and pepper, and sauté for 2-3 minutes, or until they turn pink and opaque. Remove them from the skillet and set aside.
3. In the same skillet, lower the heat to medium and add another tablespoon of olive oil. Add the minced garlic and red pepper flakes, cooking for about 1 minute, until fragrant. Be careful not to burn the garlic.
4. Add the cherry tomatoes to the skillet, cooking for 2-3 minutes until they start to soften. Pour in the white wine and let it simmer for another 2 minutes, allowing it to reduce slightly.
5. Return the shrimp to the skillet and add the cooked linguine. Toss everything together gently to combine. If the mixture seems too dry, add some reserved pasta water, a little at a time, until you reach your desired consistency.
6. Squeeze the lemon juice over the pasta, and add the chopped parsley. Toss again to combine. Taste and adjust seasoning with more salt and pepper if necessary.
7. Serve immediately, topped with grated Parmesan cheese. For an extra touch, you can garnish with additional parsley and a wedge of lemon.