• 1 pound pasta or orzo, al dente and strained
• 3-4 tablespoons butter
• 3-4 tablespoons extra virgin olive oil
• 2-3 fresh garlic cloves, smashed or finely chopped
• 1 pound large shrimp, peeled & deveined
• 2 pinches saffron
• 1 teaspoon red pepper flakes
• Salt
• Pepper
• ¾ - 1 cup Rosé wine, as desired
• 1 cup cherry tomatoes, sliced in half
• Grated Pecorino or Reggiano
• Fresh basil, chopped

Cook pasta al dente and set aside.

Melt butter and olive oil in a large, deep skillet, then add chopped garlic. Combine shrimp and sauté, stirring occasionally. Once lightly sautéed, set on low to medium heat and add saffron, red pepper flakes, salt and pepper (to taste), wine and cherry tomatoes. Let simmer to dissipate alcohol.

In a separate bowl, combine pasta with basil and grated cheese. Toss together until pasta is coated.

Plate pasta and place shrimp and tomatoes on top, then pour over remaining sauce. Garnish with more grated cheese and chopped basil.