For the Pasta:
12 oz (340g) spaghetti or linguine
1 lb (450g) large shrimp, peeled and deveined
2 tablespoons olive oil
3 cloves garlic, minced
1 pint (about 2 cups) cherry tomatoes, halved
1/2 cup chicken or vegetable broth
1 teaspoon red pepper flakes (optional, for heat)
Salt and black pepper to taste
Fresh parsley, chopped, for garnish
For the Final Touch:
Lemon wedges (optional)
Grated Parmesan cheese (optional)

12 oz (340g) spaghetti or linguine 1 lb (450g) large shrimp, peeled and deveined 2 tablespoons olive oil 3 cloves garlic, minced 1 pint (about 2 cups) cherry tomatoes, halved 1/2 cup chicken or vegetable broth 1 teaspoon red pepper flakes (optional, for heat)

Cook the Pasta:�Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Reserve about 1 cup of pasta water, then drain the pasta and set it aside.
Cook the Shrimp:�While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the shrimp to the skillet, season with salt and black pepper, and cook for 2-3 minutes on each side, until they turn pink and opaque. Remove the shrimp from the skillet and set them aside.
Prepare the Sauce:�In the same skillet, add the remaining tablespoon of olive oil and the minced garlic. Sauté the garlic for about 1 minute, until fragrant. Add the cherry tomatoes and cook for about 5 minutes, until they start to soften. Pour in the chicken or vegetable broth and add the red pepper flakes (if using). Simmer the sauce for another 2-3 minutes.
Combine and Serve:�Add the cooked pasta and shrimp back into the skillet. Toss everything together, adding a splash of the reserved pasta water if needed to loosen the sauce. Adjust seasoning with salt and black pepper to taste. Serve the pasta garnished with fresh parsley, and optionally with lemon wedges and grated Parmesan cheese.