Garlic Butter Shrimp Pasta

Ingredients:

• 8 oz linguine or spaghetti
• 1 lb large shrimp, peeled and deveined
• 4 tablespoons unsalted butter, divided
• 4 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1/2 cup chicken broth
• 1/4 cup heavy cream
• Salt and black pepper, to taste
• Red pepper flakes (optional, for heat)
• Fresh parsley, chopped, for garnish
• Grated Parmesan cheese, for serving

Instructions:

1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add the shrimp and cook for 1-2 minutes per side or until they start to turn pink. Remove shrimp from the skillet and set aside.
3. In the same skillet, add the remaining 2 tablespoons of butter. Sauté the minced garlic until fragrant.
4. Add halved cherry tomatoes to the skillet and cook for 2-3 minutes until they begin to soften.
5. Pour in the chicken broth and bring it to a simmer. Reduce the heat to low.
6. Stir in the heavy cream and return the cooked shrimp to the skillet. Season with salt, black pepper, and red pepper flakes to taste. Cook for an additional 2-3 minutes until the shrimp are fully cooked and coated in the sauce.
7. Add the cooked pasta to the skillet, tossing everything together until the pasta is well-coated with the garlic butter sauce.
8. Garnish with chopped parsley and serve immediately. Optionally, sprinkle grated Parmesan cheese on top.