Boil the pasta: Bring a large pot of salted water to a rolling boil. Cook the pasta until just shy of al dente. Reserve about 1 cup of pasta water before draining.

Season the shrimp: Pat shrimp dry and toss with a pinch of salt, pepper, and a drizzle of olive oil. This helps them sear quickly and stay juicy.

Sear the shrimp: Heat 1 tablespoon olive oil in a large skillet over medium-high. Add shrimp in a single layer and cook 1–2 minutes per side, until just opaque. Transfer to a plate. Don’t overcook.

Sauté aromatics: Lower heat to medium. Add remaining olive oil, sliced garlic, and red pepper flakes. Cook 30–60 seconds, until fragrant but not browned.

Make the tomato base: Add cherry tomatoes and a pinch of salt. Cook 5–7 minutes, stirring occasionally, until tomatoes start to burst and release juices. Use the back of a spoon to gently crush a few to help form a sauce.

Deglaze: Pour in the wine (or broth). Simmer 2–3 minutes, scraping up any browned bits. The liquid should reduce slightly.

Finish the sauce: Stir in lemon zest and juice. If using, add the tablespoon of butter to make the sauce glossy.

Toss with pasta: Add drained pasta and a splash of reserved pasta water to the skillet. Toss vigorously over medium heat to emulsify the sauce. Add more pasta water as needed until it coats the noodles and looks silky.

Return the shrimp: Gently fold the shrimp back into the pan to warm through for 30–60 seconds. Taste and adjust salt, pepper, and lemon.

Finish and serve: Turn off the heat. Add torn basil and a drizzle of good olive oil. Plate with Parmesan on top and extra chili flakes if you like a kick.