Step 1

Combine the chicken broth and seasonings and set aside. Measure out all remaining ingredients before beginning, as this recipe goes fast. Place the Parmesan cheese in a small jar with a lid. We’ll be adding pasta water to it and shaking to combine before adding it to the pasta.

Step 2

Thaw the shrimp completely (if frozen) and pat the surface dry. You may also need to remove the shell, tail, and veins.

Step 3

Begin boiling pasta water. Salt the pasta water generously once a boil is reached.

Step 4

Heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook for about 1 minute + 20 seconds per side. Tilt the pan to transfer the shrimp onto a plate. Note that they’ll cook a little bit more as they sit, and again when added back to the sauce.

Step 5

Turn the heat off and add the white wine. Set the heat to medium and let the wine simmer and reduce by half, 4-5 minutes.

Step 6

Reduce heat to medium-low add the garlic and butter and cook for 1-2 minutes. (A lower temperature ensures that the butter doesn’t separate.)

Step 7

Add the chicken broth and seasonings. Let it simmer gently for 5-6 minutes to reduce and concentrate.

Step 8

Cook the pasta to al dente. Set a timer to avoid overcooking. Scoop ½ cup pasta water from the pot and drain the rest. Add the pasta water to the jar with the Parmesan cheese and shake to thoroughly to combine.

Step 9

Add the drained pasta to the skillet. Pour the Parmesan cheese mixture on top and use kitchen tongs to toss and coat.

Step 10

Add the shrimp and tomatoes and toss to combine and heat through.

Step 11

Taste and season with additional salt if desired. (Freshly cracked lemon pepper seasoning is also great. -See notes.) Remove from heat.

Step 12

Squeeze 2-3 lemon wedges over the dish and sprinkle with parsley. Serve with remaining lemon wedges and additional Parmesan cheese if desired.