12 pieces of U13 count jumbo shrimp, cleaned and deveined with tails on
2 Tbsp garlic, thinly sliced
1/4 cup lemon juice
1 cup reserved pasta cooking water
4 cups cooked linguine
1/4 cup loosely packed flat leaf parsley, chopped
1 tsp freshly ground black peppercorns
Kosher salt to taste
Boil pasta in well-salted water until al dente, making sure to reserve 1 cup of pasta cooking water.
While pasta is cooking, heat a large sauté pan over high heat then add olive oil. Add tomatoes to hot pan and allow them to burst naturally, shaking the pan periodically. Reduce heat to medium then add shrimp, lemon juice and pasta water and allow liquid to reduce by half.
Once reduced, add remaining ingredients and toss until combined. Season to taste. Serve Immediately.
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