INGREDIENTS
6 oz. linguine
2 TBSP. unsalted butter
1 lb. large shrimp, peeled and deveined
1/2 tsp. salt
7 garlic cloves, minced
1/8 tsp. crushed red pepper flakes
4 plum tomatoes, chopped
3 TBSP. parsley, chopped
1 TBSP. lemon juice
DIRECTIONS
Cook the pasta per directions and drain.
Melt 2 tsp. butter in large skillet over medium-high heat.
Sprinkle the shrimp with 1/4 tsp. of salt and add to skillet.
Cook until pink and opaque, 1 1/2 minute each side. Transfer to a plate.
Melt the remaining butter in the same skillet over medium-high heat.
Add the garlic and crushed red pepper, stirring until fragrant, about 30 seconds.
Add the tomatoes and remaining salt, cook, stirring occasionally until the tomatoes just begin to wilt, 1-2 minutes.
Add shrimp and cook until heated through, 1 minute longer.
Add the cooked linguini, parsley and lemon juice; cook, tossing until combined.
Serves 4.
