Step 1

Bring a large pot of salted water to a boil and cook pasta according to package instructions, scooping out about 1/2 cup of the pasta cooking water just before draining. Set drained pasta aside. You can cook the pasta at the same time as you make the sauce.

Step 2

In a large skillet, heat olive oil over medium heat. When shimmering, add cherry tomatoes, garlic, chili flakes, kosher salt, and black pepper. Cook for 10 minutes, stirring frequently and using the end of your spatula to break up the tomatoes, until the tomatoes have burst, and the released liquid has reduced slightly. Add the tomato paste and cook for 1-2 minutes more.

Step 3

Add broth and lemon juice to the skillet and bring to a simmer, scrape up any stuck on bits from the bottom of the pan, and allow to simmer for 3-4 minutes – until broth is slightly reduced. Add the shrimp and stir to coat. Cook for 2-3 minutes, until shrimp are opaque.

Step 4

Add pasta to the skillet with chopped parsley and toss to coat and warm the pasta. Thin the sauce with reserved pasta water if needed. Season to taste with salt and pepper and serve topped with extra fresh parsley if desired. Enjoy!