Ingredients :
8 ounces linguine
2 tablespoons unsalted butter
1 pound medium shrimp, peeled and deveined
3 cloves garlic, minced
1/2 teaspoon red pepper flakes, or more, to taste
1/4 cup chicken stock
1/4 cup freshly squeezed lemon juice
Kosher salt and freshly ground black pepper, to taste
Zest of 1 lemon
2 tablespoons chopped fresh parsley leaves
1/4 cup grated Parmesan
2 tablespoons unsalted butter
1 pound medium shrimp, peeled and deveined
3 cloves garlic, minced
1/2 teaspoon red pepper flakes, or more, to taste
1/4 cup chicken stock
1/4 cup freshly squeezed lemon juice
Kosher salt and freshly ground black pepper, to taste
Zest of 1 lemon
2 tablespoons chopped fresh parsley leaves
1/4 cup grated Parmesan
Directions :
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Melt butter in a large skillet over medium high heat. Add shrimp, garlic and red pepper flakes. Cook, stirring occasionally, until pink, about 2-3 minutes. Stir in Chicken Stock and lemon juice; season with salt and pepper, to taste. Bring to a simmer; remove from heat and stir in pasta, lemon zest and parsley.
Serve immediately, garnished with Parmesan, if desired.
Melt butter in a large skillet over medium high heat. Add shrimp, garlic and red pepper flakes. Cook, stirring occasionally, until pink, about 2-3 minutes. Stir in Chicken Stock and lemon juice; season with salt and pepper, to taste. Bring to a simmer; remove from heat and stir in pasta, lemon zest and parsley.
Serve immediately, garnished with Parmesan, if desired.
