Shrimp Linguine with Blistered Cherry Tomatoes

1. Boil pasta until al dente and remove, saving 1/4 cup of pasta water.
2. Toss the defrosted shrimp in salt, pepper, and olive oil. Cook on medium heat, 2 minutes each side. Remove.
3. Add butter to a pan on low-medium heat and add the shallots and garlic. Season with salt + pepper and cook until translucent and fragrant.
4. Add the calabrian chili and allow it to reduce slightly.
5. Turn the heat up to medium-high and add the tomatoes, cooking until softened.
6. Add the pasta to the sauce along with shrimp and give it a good toss.
7. Top with parsley and enjoy!