Ingredients6 garlic cloves, minced
2 lemons, zested and juiced
5 tablespoons extra virgin olive oil
1 teaspoon red pepper flakes
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 lb medium shrimp, peeled and deveined (reserve shells)
1/4 of an onion (no need to peel or chop)
3/4 lb thin linguini
2 tablespoons unsalted butter
3 tablespoons coarsely chopped fresh parsley
Directions
1. In a medium bowl, stir together the garlic, zest and juice of 1 lemon, olive oil, red pepper flakes, salt and pepper, and the shrimp. Set aside to marinate.
2. Meanwhile, to make the shrimp stock: In a medium saucepan, combine the shrimp shells and the onion. Add water to cover and set over medium heat. Bring to a boil, then reduce the heat and simmer for 20 minutes. Strain the stock through a fine mesh sieve into a heatproof bowl.
3. Discard the shells and onion.
4. Cook the pasta in a large pot of boiling salted water according to the package instructions.
5. Drain the pasta, reserving 1/2 cup of the pasta cooking water.
6. Set a large skillet over high heat. When the pan is hot, remove the shrimp from the marinade (reserve the marinade!) and toss them in. Cook for about 1-2 minutes per side, just until the shrimp are pink and cooked through. Transfer the shrimp to a plate then add the reserved marinade. Allow to cook for about 2 minutes, then add 1 cup of the shrimp stock and the reserved pasta cooking water. Continue cooking until the sauce has reduced by half. Stir in the zest and juice of the remaining lemon, the butter and the parsley. Season to taste with salt and pepper. Add the shrimp and pasta, and toss to coat with the sauce.
Source: http://www.daydreamkitchen.com/2012/07/lemony-shrimp-scampi-pasta/
