Step 1

Remove the heads, peel and devein the shrimp, keeping the tails on. Set the shrimp aside and season liberally with salt and pepper.

Step 2

Add the shrimp heads and shells to a small saucepan. Cover with about a litre of cold water, cover the pan and bring to a gentle simmer over low heat. Allow to simmer for about 30 minutes before straining through a fine mesh sieve. Discard the shells and set the shrimp broth aside.

Step 3

Bring a large pot of heavily salted water to a boil over high heat. Add the pasta and cook for 2 minutes less than the package instructions. Drain the pasta, toss in a bit of olive oil to prevent sticking, and set aside.

Step 4

In a large skillet over medium-high heat, melt butter with about a tablespoon of extra virgin olive oil. Add the chili flakes and garlic and cook until very fragrant and the garlic is pale golden colour, about 3-5 minutes.

Step 5

Add the shrimp and lemon zest and cook shrimp on one side for about one minute before flipping. Pour in 250ml (1 cup) of the shrimp broth (see note), the lemon juice and fish sauce. Bring to a simmer and continue cooking shrimp until they are pink and opaque. Remove the shrimp from the sauce.

Step 6

Add the pasta and the parsley to the skillet and, using tongs, toss to combine in the sauce. Cook until the pasta is completely cooked through and coated in the sauce, about two more minutes.

Step 7

Remove from the heat and return the shrimp along with any accumulated juices. Serve immediately.