Instructions
- Cook Linguine according to package directions. Reserve 1 cup of pasta water before draining.
- While pasta is cooking, melt Butter in a large skillet over medium heat.
- Add Garlic to the melted butter and cook for 1 minute, until fragrant. Be careful not to burn the garlic.
- Pour in Dry White Wine and Lobster Stock. Bring to a simmer and cook for 5-6 minutes, reducing the liquid by half.
- Add Lemon Juice, Lemon Zest and Red Pepper Flakes to the Sauce. Stir to combine.
- Add Shrimp to the skillet and cook for 3-5 minutes, or until pink and opaque, stirring occasionally.
- Stir in Heavy Cream and cook for 1 minute.
- Add the cooked Linguine to the skillet with the Shrimp and Sauce. Toss to coat.
- If the sauce is too thick, add a little of the reserved pasta water until desired consistency is reached.
- Stir in Fresh Parsley. Season with Sea Salt and Freshly Ground Black Pepper to taste.
- Serve immediately.
