Shrimp, ripe juicy end-of-summer tomatoes, pasta, garlic, olive oil, parsley, lemon.
Cook pasta of choice according to package directions, but reduce cooking time by about 2 mins bc you’ll finish cooking the pasta in sauce later on. Drain and set aside.
Meanwhile, warm a generous amount of good-quality olive oil in a cast iron pan on medium-low heat. Add in dried chili pepper flakes, 2 or more cloves of sliced garlic. Stir around and when things are fragrant, toss in a pound of peeled and deveined shrimp. Cook undisturbed for about 3 minutes or so, flip when shrimp have become opaque and a bit golden around the edges. Cook for another minute or so.
When shrimp are mostly cooked through, add in 1-2 roughly chopped super ripe farmstand tomatoes. Keep heat on medium-low. Combine tomatoes with shrimp thoroughly. When the tomatoes give out some juices, add in the reserved cooked pasta, toss with tongs to mix well.
Before serving, add in chopped parsley, drizzle with olive oil and lemon juice, more chili pepper flakes, salt and pepper to taste.