Method

1. 01

   Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente, about 9–12 minutes. Reserve 1 cup of pasta water, then drain and set aside.

2. 02

   While pasta cooks, mince the garlic. Zest both lemons and juice them into a small bowl (you should have about 1/4 cup juice).

3. 03

   Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add shrimp, season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, and cook until pink and just cooked through, about 2–3 minutes per side. Transfer shrimp to a plate.

4. 04

   Add remaining 2 tablespoons olive oil to the same skillet. Add minced garlic and red pepper flakes, cook for about 30 seconds until fragrant.

5. 05

   Pour in chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer.

6. 06

   Add the cooked pasta to the skillet along with 1/2 cup reserved pasta water. Toss well over medium heat for 1–2 minutes until the sauce coats the pasta.

7. 07

   Return shrimp to the skillet along with butter and lemon zest. Toss gently for 1 minute until everything is heated through and the butter is melted.

8. 08

   Taste and adjust seasoning with remaining salt and pepper. Divide among bowls and top with fresh parsley. Serve immediately.