Start by boiling a large pot of salted water. Once it’s bubbling, add your linguine or spaghetti and cook according to package instructions. Save about 1/2 cup of pasta water before draining.

In a large skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and red pepper flakes, stirring until fragrant.

Add the shrimp, salt, and pepper to taste, and cook for 2-3 minutes on each side until pink and opaque. Remove the shrimp and set aside.

In the same pan, add the halved cherry tomatoes and remaining butter. Cook until the tomatoes are soft and juicy, about 3-5 minutes.

Add the drained pasta to the pan along with the shrimp and reserved pasta water. Squeeze in the lemon juice and mix gently.

Sprinkle in the chopped parsley, adjust seasoning if necessary, and serve hot with additional lemon wedges.