Garlic Shrimp and Blistered Tomatoes over Lemon Linguine

2 pints cherry tomatoes
3 Tbsp olive oil, divided
1 tsp salt, divided
1/2 tsp crushed red pepper
2 Tbsp butter
2 Ibs peeled and deveined large shrimp
4 cloves garlic, minced
1 cup feta cheese

12 oz uncooked linguine
1/4 cup olive oil
1 cup coarsely chopped fresh flat leaf parsley
2 tsp grated lemon rind

Preheat broiler.  Toss tomatoes with 2 Tbsp olive oil, 1/4 tsp salt, and red pepper on a rimmed baking sheet.  Broil 4-5 minutes or until tomatoes burst.  Melt butter in a large skilled with remaining 1 Tbsp oil.  Sprinkle shrimp with 3/4 tsp salt, sauté shrimp and garlic 2-3 minutes or until shrimp turns pink. Toss shrimp with tomato mixture and sprinkle with cheese.

Cook pasta according to package directions.  Toss hot cooked pasta with oil, parsley, and lemon rind. Serve with shrimp and tomatoes.