Instructions
- Cook Pasta 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 skillet and cook for 1 minute, until fragrant. Be careful not to burn the garlic.
- Add Shrimp to the skillet and cook for 2-3 minutes per side, until pink and opaque.
- Pour in White Wine and Chicken Broth. Bring to a simmer and cook for 3-4 minutes, allowing the alcohol to evaporate and the sauce to reduce slightly.
- Stir in Lemon Juice, Lemon Zest, Parsley, and Red Pepper Flakes. Season with Salt and Pepper to taste.
- Add the drained Pasta to the skillet and toss to coat. Add reserved pasta water as needed to create a creamy sauce.
- Serve immediately, garnished with extra Parsley.
