1poundshrimpraw, large (21-25 count), shelled and de-veined, (if you want, keep the tail on for an attractive presentation)
3tablespoons olive oil
1largeshallotor ¼ medium onion, chopped
4clovesgarlicchopped, about 1 tablespoon minced garlic
¼teaspoonred pepper flakes(optional)
1largelemon(about 2 tablespoons lemon juice + 1 Tbsp zest)
½cupdry white wine
2tablespoonsfresh basilor parsley, finely chopped
¼cupgrated parmesan cheese
black pepperto taste
Add the pasta to a large pot of boiling salted water, stir to make sure it separates; cover. Return to boil and cook until al dente. Drain, reserving up to a cup of pasta cooking water.
Meanwhile, heat a large skillet over medium-high heat. Add the olive oil. Once shimmering and hot, season the shrimp with salt and pepper and add to the hot pan in a single layer.
Allow shrimp to sear and sit for about 1 minute before stirring then saute until just cooked through, about 2 to 3 minutes. Remove to a plate and reserve.
Reduce heat to medium then add shallots to the skillet and cook until translucent, about 2 minutes. Add garlic and red pepper flakes (if using). When garlic is fragrant, after about 1 minute, add the lemon juice and white wine and raise the heat to high. Let the liquid reduce for 2 to 3 minutes. Whisk in the butter a bit of the reserved cooking water then return the shrimp.
Remove from heat, mix in fresh herbs, lemon zest, and cooked pasta. Stir well, top with tomatoes and parmesan and season with salt and pepper to taste. Serve immediately.