photograph by Matt Hulsman

Yield: 6 servings.

3 tablespoons olive oil
3 tablespoons unsalted butter
2 cups cherry tomatoes, sliced in half lengthwise
1¼ pounds fresh, large shrimp (31/36 count per pound), peeled and deveined
Salt and freshly ground black pepper
4 cloves garlic, minced
1 pound angel hair pasta, uncooked
1½ teaspoons lemon zest
½ cup Kalamata olives, pitted and sliced in half
Juice of 3 lemons
4 tablespoons chopped fresh basil, divided
4 tablespoons chopped fresh parsley, divided
½ cup Pecorino Romano cheese, grated

In a large skillet, combine olive oil and butter over medium-high heat. Add tomatoes and shrimp, season with salt and pepper, and sauté 1 minute. Turn shrimp to other side, add garlic, and sauté until shrimp turn pink and just begin to curl, approximately 1 minute. Remove from heat and set aside.

Cook pasta in salted water according to directions listed on package. Reserve ½ cup pasta water.

Toss drained pasta and shrimp along with ⅓ cup reserved pasta water, lemon zest, olives, and lemon juice. Add more water as needed. Toss in 2 tablespoons each of the parsley and the basil. Sprinkle with grated cheese. Just before serving, sprinkle with the remaining parsley and basil. Serve warm.

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Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.