A flavorful and spicy shrimp pasta dish perfect for a cozy dinner for two.
Cook the linguine in a pot of salted boiling water until al dente, then drain.
Reserve a cup of pasta water to adjust the sauce consistency if needed.
Heat the butter in a large sauté pan over medium heat.
Use a non-stick pan to prevent sticking and ensure even cooking.
Sauté the red onion until softened, about 3 minutes.
Stir frequently to avoid burning the onions.
Add the garlic and crushed red pepper flakes, cooking until fragrant, about 1 minute.
Lower the heat slightly to prevent the garlic from burning.
Stir in the shrimp and cook until they turn pink and opaque, about 2 minutes.
Avoid overcooking the shrimp to keep them tender.
Add the roma tomatoes, lemon juice, and white wine, cooking until the sauce thickens, about 3 minutes.
Crush the tomatoes slightly with the spoon to release their juices.
Toss the cooked linguine with the sauce until well coated.
Add a splash of reserved pasta water if the sauce is too thick.
Serve the pasta in bowls, garnished with grated Parmesan cheese.
Sprinkle some fresh parsley for added color and flavor.
