Method :

1. Bring a large pot of salted water to a boil and cook linguine according to package directions until al dente.
2. While pasta cooks, heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat.
3. Season shrimp with salt and pepper, then sear in the skillet for 1-2 minutes per side until just pink; remove shrimp and set aside.
4. In the same skillet, sauté minced garlic and red pepper flakes for 1 minute until fragrant but not browned.
5. Pour in the stock and lemon juice, simmering over medium heat until the liquid reduces by approximately half.
6. Whisk in the remaining 2 tablespoons of butter and lemon zest to create a smooth, glossy emulsion.
7. Return the shrimp to the pan and toss with the cooked linguine and fresh parsley until well coated.
8. Thin the sauce with a splash of pasta water if desired and serve immediately.

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