Drunken Shrimp Scampi

STEP 1 Preheat oven to 400 degrees F. STEP 2 Toss 1 package {10.5 ounces} cherry tomatoes in 1 tbsp olive oil, season with kosher salt and ground black pepper. Place on a sheet pan and roast for 15 minutes until tomato skins burst and are tender. Remove and set aside to cool. STEP 3 In a large pan, heat 2 tbsp butter and 1 tbsp of olive oil over medium high heat. Season 1/2 lb peeled and deveined shrimp with kosher salt and ground black pepper. Add shrimp to the pan and cook 2 minutes. Add 4 cloves minced garlic and 1/4 tsp red pepper flake and stir together until garlic is fragrant, about 30 seconds. Remove shrimp to a plate and set aside. STEP 4 Deglaze pan with 1 c. white wine and 2 tsp lemon juice. Bring to a boil and reduce wine by a quarter. Add roasted cherry tomatoes and 2 tbsp chopped fresh parsley. Turn heat to low and add 4 tbsp cubed butter. Stir until butter is completely melted and sauce looks shiny. Season sauce with kosher salt based on taste preference. STEP 5 Add the shrimp back to the pan and warm through, about 2 minutes. Serve immediately tossed with pasta or by itself with crusty french bread for dipping.