Tagliatelle ai Gamberi (Tagliatelle with Shrimp)

Bring a large pot of salted water to a boil and cook tagliatelle until al dente; reserve 1/2 cup pasta water.

Meanwhile, heat olive oil in a wide skillet over medium heat. Add garlic and red pepper flakes; sauté until fragrant, about 1 minute.

Add shrimp and cook until just pink, about 2 minutes per side, then remove shrimp and set aside.

Add cherry tomatoes and tomato paste to the skillet. Cook, stirring, until tomatoes begin to soften, about 3 minutes.

Pour in white wine and simmer until slightly reduced, 2-3 minutes.

Return shrimp to the skillet, add cooked tagliatelle, and toss to coat. Add reserved pasta water as needed for a silky sauce.

Season with salt, black pepper, and lemon zest. Toss gently to combine.

Serve immediately, garnished with fresh basil leaves.