Quick Linguine with Shrimp

Bring a large pot of generously salted water to a rolling boil. Cook the linguine according to package instructions until al dente, reserving about 2/3 cup of the pasta cooking water before draining.

Meanwhile, heat the olive oil and butter in a large skillet over medium heat until the butter melts and begins to gently sizzle.

Add the sliced garlic and chopped red chili pepper to the skillet and sauté for 1–2 minutes, until fragrant and lightly golden.

Add the shrimp and cook, stirring, for 2–3 minutes, until they just start to turn pink and opaque.

Add the halved cherry tomatoes and cook for another 2–3 minutes, until they begin to soften.

Pour in the white wine (or chicken broth) and let it simmer for about 1 minute, scraping up any browned bits from the bottom of the skillet. Stir in the lemon zest.

Add the drained linguine to the skillet along with half of the reserved pasta water and toss to coat.

Stir in the lemon juice and most of the chopped parsley. Season generously with kosher salt and freshly ground black pepper, adding more pasta water as needed to loosen the sauce.

Divide the pasta among plates and garnish with the remaining parsley. Serve immediately.