Tomato Basil Shrimp Pasta

• 1 pound Linguine
• 5 tablespoons Salted Butter (divided)
• 1 tablespoon Extra Virgin Olive Oil
• 1 Shallot (finely diced)
• 4 cloves Garlic (minced)
• ¼ teaspoon Red Pepper Flakes (adjust to taste)
• 1 pound Cherry Tomatoes
• 1 pound Shrimp (peeled and deveined)
• 1 Lemon (zested and juiced)
• ½ cup Fresh Basil (torn, plus additional for serving)
• 4 ounces Feta (crumbled)
• Kosher Salt (to taste)
• Black Pepper (to taste)

Instructions

1. 1

   Bring a large pot of generously salted water to a boil. Cook the linguine according to package directions until al dente. Reserve 1 cup of pasta water, then drain. Toss the pasta with 2 tablespoons butter and a splash of reserved pasta water until the butter melts.

2. 2

   While the pasta cooks, heat the olive oil and 2 tablespoons butter in a large pan over medium heat. Add the shallot, garlic, and red pepper flakes. Cook for 2 to 3 minutes, stirring frequently, until softened and fragrant.

   3 min
3. 3

   Add the cherry tomatoes and a pinch of kosher salt. Cover and cook over medium to medium-low heat for 15 minutes, stirring once or twice, until the tomatoes soften and begin to burst. Use a wooden spoon to gently press some of the tomatoes to help release their juices. Remove the lid and continue cooking for 5 minutes, or until the tomatoes have broken down and formed a light sauce.

   20 min
4. 4

   Season the shrimp with kosher salt and black pepper. Add to the pan and cook for 3 to 4 minutes, stirring occasionally, until pink and opaque. Stir in the lemon juice and basil and simmer for 1 to 2 minutes. Taste and season with additional salt and pepper as needed.

   6 min
5. 5

   Add the pasta and remaining 1 tablespoon butter to the pan. Toss until the butter melts and the pasta is evenly coated. Add reserved pasta water as needed to create a light sauce.

   2 min
6. 6

   Top with lemon zest, additional basil, crumbled feta cheese, and a drizzle of olive oil before serving.