2poundsextra-large 21/25 count shrimp(or jumbo!), peeled and deveined
4scallionswhite and halfway up the green part, sliced (optional)
Big pinch red pepper flakesoptional
Kosher salt and freshly ground pepperto taste
¼cupdry white wine
1 ½cupsless-sodium chicken broth
3tablespoonsfresh lemon juiceabout 2 lemons
Coarse salt and freshly ground black pepperto taste
2tablespoonsminced fresh parsley
Cook the pasta according to package directions.
Meanwhile, heat butter and oil in very large skillet over medium heat. Sauté the garlic for 2 minutes, until softened (do not allow it to brown). Turn the heat to medium high, add the shrimp, and scallions and pepper flakes, if using, season with salt and pepper, and cook, stirring frequently, until the shrimp just turn pink, about 4 minutes.
Add the white wine and cook, until the wine is almost evaporated, 1 or 2 more minutes. Add the chicken broth, and bring to a simmer. Add the lemon juice, parsley, and adjust seasonings. Add the pasta, toss well, and you’re done; serve it up!