- 6 garlic cloves, pressed or grated
- 2 lemons, zested and juiced
- 5 tablespoons olive oil
- 1 teaspoon red pepper flakes
- Kosher salt and freshly ground black pepper
- 3/4 pound medium shrimp (21 to 25), peeled, deveined and butterflied
- 1/4 onion
- 3/4 pound fettuccine or thin linguini
- 2 tablespoons butter
- 1 small bunch parsley, leaves chopped
In a bowl, combine the garlic, zest and juice of 1 lemon, olive oil, red pepper flakes, salt and pepper, to taste, and the shrimp. Set aside to marinate.
Make a quick shrimp stock: in a small sauce pan, over medium heat, add the shrimp shells and onion. Cover with water and bring to a boil. Reduce the heat and simmer for 20 minutes. Strain into a bowl and discard the shells and the onion.
Bring a large pot of water to boil over high heat and add a generous amount of salt. Add the pasta and cook until just tender, 2 minutes less than instructed on the package. Drain and reserve ½ cup of cooking water.
Heat a skillet over high heat. Remove the shrimp from the marinade, reserve the marinade, add the shrimp to the skillet. Cook until they turn pink and start to caramelize, about 3 minutes. Remove the shrimp from the pan and add the reserve marinade to the pan. Let cook for a few minutes then add 1 cup of shrimp stock and ½ cup of pasta water. Continue to cook until sauce reduces by half. Add the zest and juice of the remaining lemon, the butter and the parsley and stir to combine. Adjust seasoning with salt and pepper, to taste. Add in the shrimp and pasta and toss to combine with the sauce. Turn out into a serving bowl and serve immediately with grated parmigiano reggiano cheese.