1 tablespoon olive oil
1 tablespoon butter
1/2 teaspoon lemon pepper (or to taste)
1 pound raw shrimp, peeled and deveined
3 cloves garlic, minced
1/4 cup white wine
1 cup cherry tomatoes, halved
1 tablespoon butter
2 tablespoons chopped fresh parsley
1/4 cup fresh parmesan cheese, shredded
Boil pasta al dente according to package directions. Reserve 3/4 cup of pasta water for later. Heat olive oil and 1 tablespoon butter over medium high heat. Season shrimp with lemon pepper and lemon zest if using. Add to pan and cook 3 minutes. Add garlic and continue cooking until shrimp is pink and cooked through (about 2 more minutes). Remove from pan. Add white wine to deglaze pan. Add tomatoes to hot pan and stir just until heated. Add pasta, shrimp and remaining butter to pan. Toss to combine adding pasta water if needed to keep noodles moist (you likely will only need about 1/4 cup). Divide pasta over 4 bowls and top with parmesan cheese and parsley.