Instructions
- Cook Linguine according to package directions. Reserve 1/2 cup pasta water before draining.
- While pasta cooks, melt Butter in a large, heavy-bottomed skillet over medium heat.
- Add Garlic to the melted butter and cook for 1 minute, until fragrant. Be careful not to burn.
- Pour in Dry White Wine and Lemon Juice. Bring to a simmer and cook for 4 minutes, reducing slightly.
- Stir in Red Pepper Flakes and Homemade Shrimp Stock. Simmer for 3 minutes.
- Add Shrimp to the skillet and cook for 3-4 minutes, or until pink and opaque, flipping halfway through.
- Stir in Heavy Cream and Lemon Zest. Cook for 1 minute, do not boil.
- 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.
- Garnish with Chopped Fresh Parsley and serve immediately.
