8 ounces Linguini pasta
1 3/4 cups chicken broth
3 TBS butter
2 garlic cloves, minced
zest of one lemon
1/4 cup fresh squeezed lemon
1/4 cup minced fresh parsley, divided
1 pound uncooked cleaned shrimp
salt and pepper to taste
1 tsp red pepper flakes
Cook pasta according to package directions. Meanwhile, in a large saucepan, saute the chopped garlic in the butter until browned. Add in the broth, lemon juice, zest, salt, pepper, red pepper flakes and 3 tablespoons of the parsley. Bring to a boil.
Add shrimp; cook for 3-5 minutes or until shrimp turn pink. Drain pasta, toss with the shrimp mixture. Top with remaining parsley.