Bring a large pot of water to a boil with 4 tablespoons of salt—this salted water is essential for seasoning the pasta itself. While the water heats, pat the shrimp dry with paper towels and season both sides generously with a pinch of salt and black pepper. Mince the garlic, halve the tomatoes lengthwise, chop the parsley, and grate the parmesan cheese. Having everything prepped and ready ensures smooth cooking without interruptions.

Add the linguine to the boiling salted water and cook according to package directions until al dente. About two minutes before the pasta finishes, reserve ½ cup of the starchy pasta water in a small bowl—this liquid will help create a silky sauce. Drain the pasta in a colander and set aside.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Arrange the dried shrimp in a single layer and cook for exactly 2 minutes without stirring—this creates a light golden crust. Flip each shrimp and cook for 1 more minute until just opaque and cooked through. Transfer the shrimp to a plate; I like to set them aside quickly so they stay tender and don't overcook.

In the same skillet with the shrimp drippings, add the 7 tablespoons of butter over medium heat. Once melted, immediately add the minced garlic and sauté for just 30 seconds until fragrant but not browned. Add the halved tomatoes and 1 teaspoon of red pepper flakes, stirring gently to combine. Let this simmer for 1-2 minutes to allow the tomatoes to soften slightly and release their juices into the butter, creating a rich, flavorful sauce base.

Stir 2-3 tablespoons of the reserved pasta water from Step 2 into the sauce along with 1 tablespoon of lemon juice—the starchy water helps emulsify the butter and coats the pasta beautifully. Return the cooked shrimp from Step 3 to the skillet and gently toss everything together for about 1 minute to warm the shrimp through and meld the flavors. Taste and adjust seasoning if needed.

Add the cooked pasta from Step 2 directly to the skillet with the sauce and shrimp, then pour in a splash more pasta water (about 2-3 tablespoons) to create a glossy, light sauce that coats each strand. Toss gently to combine, then divide between serving bowls. Top each bowl with fresh chopped parsley and a generous handful of freshly grated Parmigiano-Reggiano cheese—the heat will help the cheese melt slightly into the sauce for a creamier finish.