Shrimp Scampi with Burst Tomatoes
By Recipes Worth Cooking Test Kitchen

Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 4
Difficulty: Easy
Cuisine: Italian-American

Description:
A quick shrimp pasta with garlic, lemon, butter, parsley, and burst cherry tomatoes that make the sauce feel bright and complete.

Ingredients:
- 12.00 Ounce linguine
- 1.00 Pound shrimp
- 2.00 Tablespoon olive oil
- 2.00 Cup cherry tomatoes
- 4.00 Clove garlic
- 3.00 Tablespoon unsalted butter
- 2.00 Tablespoon lemon juice
- 1.00 Teaspoon lemon zest
- 0.25 Cup parsley
- 0.25 Teaspoon red pepper flakes

Instructions:
<ol><li>Cook the linguine in salted water until just shy of al dente. Reserve 1 cup pasta water, then drain.</li><li>Pat the shrimp dry and season with salt.</li><li>Heat olive oil in a large skillet over medium-high heat. Add tomatoes and cook for 3 to 4 minutes, until they begin to collapse.</li><li>Add garlic and red pepper flakes and cook for 30 seconds. Add shrimp and cook until just opaque, about 2 minutes per side.</li><li>Add butter, lemon juice, lemon zest, pasta, and 1/2 cup pasta water. Toss until glossy.</li><li>Finish with parsley and more pasta water if needed.</li></ol>

Notes:
<ul><li>Dry shrimp brown better and release less water into the sauce.</li><li>Use medium or large shrimp; very small shrimp overcook quickly.</li><li>Add lemon at the end so it stays bright.</li></ul>

Source: https://recipesworthcooking.com/shrimp-scampi-burst-tomatoes/export/