Shrimp Garlic Spaghetti for 4 Servings

Instructions:

1. Bring a large pot of heavily salted water to a boil. Add the spaghetti and cook for 1–2 minutes less than the package directions for an al dente texture. Before draining, reserve at least 1 cup of the starchy pasta water.
2. Pat the shrimp completely dry with paper towels. Heat 1 tbsp of olive oil and 1 tbsp of butter in a skillet over medium-high heat. Season shrimp with salt and pepper, and sear in a single layer for 1–2 minutes per side until just opaque. Remove shrimp to a plate and set aside.
3. In the same skillet, add the remaining olive oil. Toss in the minced garlic and red pepper flakes, sautéing for 30–60 seconds until aromatic.
4. Add the halved cherry tomatoes to the skillet and sauté until they begin to soften and burst.
5. Stir in the fresh lemon juice, lemon zest, and 1/2 cup of the reserved pasta water. Whisk in the remaining butter until the sauce emulsifies into a glossy, velvety sheen.
6. Toss the cooked spaghetti and seared shrimp into the sauce, mixing well to ensure the noodles are fully coated.
7. Garnish with fresh chopped parsley and grated Parmesan cheese before serving.