Serve 2 to 3
1/2 pound casareccia pasta, or whatever you’d like
1 tablespoon butter
1 tablespoon olive oil
3 large, big boy fat cloves of garlic, minced
1/2 to 1 teaspoon red pepper flakes (more is better)
1/2 pound large shrimp, peeled and deveined but with tails on (21/25’s work beautifully here)
1 cup heavy cream
Kosher salt and coarsely ground black pepper
Zest of about 1/2 lemon
Parsley to garnish
Add pasta to a pot of heavily salted water
Add butter and oil to a large pan, and when melted add the garlic
Just when it gets fragrant, put in the chili and stir well to mix and start its delicious magic
Add the shrimp and cook, until Just done - about 90 seconds each side
Add the cream, stir well to incorporate, and let simmer to thicken
Stir in lemon zest, season to taste with salt and pepper and serve garnishes with parsley