Prep the shrimp: Pat shrimp dry with paper towels. Season with salt, pepper, and a small pinch of red pepper flakes. Dry shrimp sear better and stay juicy.

Warm the pan: Heat a large skillet over medium heat. Add 2 tablespoons olive oil and swirl to coat.

Sauté the garlic: Add the garlic and cook for 30–60 seconds until fragrant. Keep the heat moderate to avoid burning.

Build the base: Stir in tomato paste and let it toast for 30 seconds. Add the cherry tomatoes (or canned tomatoes) and a generous pinch of salt. Cook 3–5 minutes, stirring, until the tomatoes start to break down and release juices.

Deglaze: Add the wine or broth, scraping up any browned bits. Simmer 2–3 minutes to reduce slightly and concentrate flavor.

Add heat and brightness: Sprinkle in more red pepper flakes if you like. Add lemon zest and a squeeze of lemon juice. Taste and adjust salt and acidity.

Cook the shrimp: Nestle the shrimp into the sauce in a single layer. Cook 2–3 minutes per side, just until pink and opaque. Do not overcook.

Finish the sauce: Stir in butter (if using) for a silky finish. Toss in chopped parsley or basil. Taste and adjust seasoning with salt, pepper, and more lemon if needed.

Serve: Spoon over pasta, rice, or with crusty bread to soak up the sauce. Add an extra drizzle of olive oil and a pinch of herbs on top.