INGREDIENTS
12 oz. spaghetti
Kosher salt
2 TBSP olive oil
2 TBSP unsalted butter
1 large shallot, finely chopped
1 tsp. crushed red pepper flakes
1 lb. cherry tomatoes, halved
1 lb. cooked large shrimp
Freshly ground black pepper
1 tsp. lemon zest, finely grated
Lemon wedges, for serving
DIRECTIONS
Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente.
Drain, reserving 1 cup pasta cooking liquid.
Meanwhile, heat oil and butter in a large skillet over medium-high heat.
Cook shallot and red pepper flakes, stirring often, until shallot is softened, about 2 minutes.
Add tomatoes and cook, stirring often, until tomatoes are soft and juicy, 5 to 8 minutes.
Add shrimp to skillet and toss to coat.
Add pasta and 1/2 cup reserved pasta cooking liquid. Season with salt and pepper.
Cook, tossing constantly and adding more reserved pasta cooking liquid as needed, until sauce thickens and coats pasta, about 2 minutes.
Serve pasta topped with lemon zest and with lemon wedges alongside for squeezing over.
