Linguine with shrimp, lemon and garlic butter | Quick dinner

Boil the linguine pasta in salted boiling water according to the package instructions until al dente. Reserve half a cup of the pasta cooking water, then drain them.

Wash the cherry tomatoes and cut them in halves. Peel and finely chop the garlic cloves, and finely chop the parsley. Squeeze the juice from half a lemon and slice the other half.

In a large skillet, heat the olive oil and melt half of the butter over medium heat. Add the chopped garlic and sauté for 1 minute until fragrant, without browning too much.