1. Cook the Pasta:

1. Bring a large pot of salted water to a boil.
2. Add pasta and cook according to package instructions until al dente. Drain and set aside.

2. Cook the Shrimp:

3. Heat a large skillet over medium heat. Add 2 tbsp olive oil.
4. Add shrimp in a single layer (work in batches if needed).
5. Sprinkle with Italian seasoning, red pepper flakes, salt, and pepper.
6. Cook for 3-4 minutes, flipping once or twice, until shrimp are pink and opaque.
7. Remove shrimp from skillet and set aside.

3. Sauté the Tomatoes:

8. In the same skillet, add 1 tbsp olive oil, halved cherry tomatoes, minced garlic, and salt.
9. Cook over medium heat for 5 minutes, stirring occasionally, until tomatoes soften and release their juices.

4. Assemble the Dish:

10. Add the cooked pasta to the skillet with the tomatoes.
11. Pour in 3 tbsp lemon juice and toss everything together.
12. Taste and adjust seasoning with more salt and pepper, if needed.

5. Add Toppings & Serve:

13. Top the pasta with the cooked shrimp.
14. Tear the burrata cheese into pieces and place it on top.
15. Drizzle with tomato juices from the skillet.
16. Sprinkle with toasted pine nuts, extra red pepper flakes, and chopped parsley.

Storage & Tips:

• Leftovers: Store in an airtight container in the fridge for up to 2 days.
• Reheating: Warm gently on the stovetop with a splash of olive oil or lemon juice.
• Substitutes: Swap burrata for fresh mozzarella or use almonds instead of pine nuts.