Preheat the Blackstone griddle to medium heat and lightly oil the surface.
Add the olive oil and 1 tablespoon of butter. Place the shrimp on the griddle, season with salt, pepper, and Tuscan Herb seasoning, and cook 1–2 minutes per side until just pink. Push shrimp to a cooler zone.
In a hot zone, add the remaining butter, garlic, and cherry tomatoes. Sauté until fragrant and the tomatoes begin to blister.
Pour in the white wine and lemon juice, allowing the mixture to bubble and reduce slightly. Stir to combine.
Add the cooked linguine and reserved pasta water directly to the griddle. Toss the pasta into the sauce until well coated.
Return the shrimp to the pasta and toss everything together. Add crushed red pepper flakes if using.
Finish with fresh parsley and grated Parmesan.
Serve immediately with lemon wedges and extra Parmesan, and enjoy with griddled garlic bread if desired.
Preheat the Blackstone griddle to medium heat and lightly oil the surface.
Add the olive oil and 1 tablespoon of butter. Place the shrimp on the griddle, season with salt, pepper, and Tuscan Herb seasoning, and cook 1–2 minutes per side until just pink. Push shrimp to a cooler zone.
In a hot zone, add the remaining butter, garlic, and cherry tomatoes. Sauté until fragrant and the tomatoes begin to blister.
Pour in the white wine and lemon juice, allowing the mixture to bubble and reduce slightly. Stir to combine.
Add the cooked linguine and reserved pasta water directly to the griddle. Toss the pasta into the sauce until well coated.
Return the shrimp to the pasta and toss everything together. Add crushed red pepper flakes if using.
Finish with fresh parsley and grated Parmesan.
Serve immediately with lemon wedges and extra Parmesan, and enjoy with griddled garlic bread if desired.
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