Linguine pasta with lemon and shrimp scampi

Ingredients:

• 340 g of linguine pasta
• 340 g (21-25 pcs.) medium-sized shrimp, peeled, deveined and greased with butter
• 6 cloves of garlic, pressed or grated
• Zest and juice of 2 lemons
• 5 tbsp. l. olive oil
• 1 teaspoon red pepper petals
• Coarse salt and freshly ground black pepper
• 1/4 onion head
• 2 tbsp (30 g) butter
• 1 small bunch of parsley (chopped leaves)

Preparation:

1. In a small bowl, combine the garlic, zest and juice of 1 lemon, olive oil, red pepper flakes, salt and pepper to taste, and shrimp. Let marinate.
2. Meanwhile, make a quick shrimp broth: Place the shrimp shells and onions in a small saucepan. Cover with water and bring to a boil over medium heat. Reduce heat and simmer for 20 minutes. Strain into a bowl and discard the shells and onions.
3. Bring a large pot of water to a boil over high heat and add generous amounts of salt. Add the pasta and cook until tender, 2 minutes less than the package directions. Drain and reserve 1/2 cup of the cooking liquid.
4. Heat a skillet over high heat. Remove the shrimp from the marinade (reserve the marinade) and add to the skillet. Cook until pink and beginning to caramelize, about 3 minutes.
   
   Remove the shrimp from the pan, transfer to a plate, and add the reserved marinade to the pan. Cook for a few minutes, then add about 1 cup of shrimp broth and 1/2 cup of the pasta water. Continue cooking until the sauce has reduced by half. Add the zest and juice of the remaining lemon, butter, and parsley, and stir. Season with salt and pepper to taste.
   
   Combine the sauce with the pasta and shrimp and mix well. Transfer to a serving dish and serve immediately.