Bring a large pot of salted water to a boil.

Cook the linguine according to the package instructions until it is al dente.

Reserve ½ cup pasta water, then drain the pasta. If the sauce is not ready by this time, stir the noodles with a tablespoon of olive oil to avoid them from sticking.

Start making the sauce while the water boils. Heat 2 tablespoon olive oil + 1 tablespoon butter in a large deep skillet over medium-high heat.

Add the shrimp in a single layer. Cook 1–2 minutes per side, just until pink and opaque. Season with a pinch of salt & pepper. Transfer shrimp to a plate and keep warm.

In the same skillet, lower the heat to medium. Add the remaining 1 tablespoon olive oil + 3 tablespoon butter. Add the garlic and sauté for 1 minute, until fragrant (do not brown).

Add the white wine, scraping up any browned bits that have formed on the bottom. Simmer for 2–3 minutes to reduce slightly.

Stir in cherry tomatoes, cook 2–3 minutes until softened but not collapsed.

Add capers, lemon zest, lemon juice, and red pepper flakes. Season with salt & pepper to taste.

Return the shrimp to the pan and toss gently.

Add the cooked linguine to the skillet. Toss to coat in the sauce, adding a splash of reserved pasta water if needed for more gloss and emulsification.

Stir in chopped parsley and serve hot.