1/2 kilo medium to large shrimps, shelled and deveined
1/2 kilo linguine cooked according to package instructions
1/2 cup white wine
2 teaspoons garlic, minced
1/2 cup clam juice
2 tablespoons olive oil
2 tablespoon lemon juice
2 tablespoons parsley, chopped
1/4 cup butter
10 Cherry tomatoes cut in halves
salt and pepper to taste

Heat olive oil in a pan.
Add garlic and cook for 20 seconds.
Pour-in the clam juice and white wine. Stir and let boil.
Add salt, pepper, and shrimps. Cook for 3 to 4 minutes.
Remove the shrimps one by one. Meanwhile, reduce the sauce (this is done simmering the sauce for a few minutes).
Turn the heat off and add the lemon juice and parsley.
Melt the butter in another pan, add the cherry tomatoes and cook for 6-8 min then transfer to the "reduced sauce".
Arrange the cooked pasta in pasta bowls. Top with shrimps and pour the sauce over.

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