1poundof shrimpshelled & deveined (I also removed the tails)
¼cupof chicken brothor white wine
Juice and zest of a lemon
Cook the pasta per instructions then drain, reserving 1/2 cup of the cooking water.
While the pasta is cooking heat the oil and 1 tablespoon of butter in a large skillet over medium heat. Add the red chili pepper flakes, minced garlic, and shrimp to the pan. Sauté for 2-3 minutes or until cooked, stirring often. Season with sea salt, to taste. Remove the shrimp from the skillet into a bowl; set aside.
Add the chicken broth (or wine), lemon juice, and lemon zest to the skillet and bring to a boil. Simmer the liquid until reduced by half, about 3-4 minutes. Add the remaining tablespoon of butter, wait for it to melt then turn off the heat. Add the pasta, shrimp, parsley, and some reserved water, if needed, to the skillet, season with sea salt, to taste then toss to coat evenly. Serve immediately. Enjoy.