Bring a large pot of salted water to a boil. Add the linguine and cook until al dente, about 10 minutes. While the pasta cooks, make the sauce.
In a large sauté pan set over medium-high heat, add the olive oil. Once the oil is hot, add the cherry tomatoes and cook, stirring, for 2 minutes.
Add the garlic and chili flakes and cook, stirring, until the garlic is golden brown and fragrant, about 2 minutes.
Add the shrimp and cook, flipping once, until pink and cooked through, about 3 minutes.
Add the white wine and cook until it has reduced by half.
Add the lemon zest, lemon juice, parsley, 1/2 teaspoon salt and 1/4 teaspoon pepper.
Using tongs, transfer the pasta from the water to the sauté pan and toss to coat.
Drizzle the pasta with olive oil then serve.
★ Did you make this recipe? Don't forget to give it a star rating below!