INGREDIENTS
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6 garlic cloves, pressed or grated
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2 lemons, zested and juiced
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5 tablespoons olive oil
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1 teaspoon red pepper flakes
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Kosher salt and freshly ground black pepper
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3/4 pound medium shrimp (21 to 25), peeled, deveined and butterflied (reserve shells)
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1/4 onion
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3/4 pound thin linguini
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2 tablespoons butter
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1 small bunch parsley, leaves chopped