Cook the pasta according to the package directions.

In a large skillet, melt the butter and olive oil together on medium heat. Once it has melted together, add the minced garlic and stir. Only cook for about a minute since garlic tends to burn. Add the dry white wine and a pinch of salt. I used a Chardonnay. If you want a substitute the wine, use the same amount of vegetable stock with an extra tablespoon of fresh lemon juice.

Add the cherry tomatoes and let the butter sauce simmer down for about 3 minutes. Salt and pepper the uncooked shrimp and place in the butter sauce. Keep cooking on low. It should take about 5-7 minutes for the shrimp to cook and as soon as they are done (they will turn pink and be firm), remove from the heat, add your oregano and basil and toss together. Make sure to salt this dish well.

You can toss the pasta and the butter shrimp mixture together in the skillet or pour them into individual dishes. Finish with fresh lemon juice and parmesan cheese. The buttery, garlic sauce is what makes this dish so don’t be afraid to be generous with it.