Step 1

Bring a large pot of salted water to a boil over medium-high heat. Add linguine and cook until al dente according to package directions, about 10 minutes. Reserve 1/4 cup of the hot pasta water in a bowl. Drain the noodles well and set aside.

Step 2

Meanwhile, heat butter in a large skillet over medium-high until bubbly, about 1 minute. Add garlic and sauté until fragrant, about 1 minute.

Step 3

Pour in chicken stock and bring it to a simmer, about 1 minute.

Step 4

Add shrimp and cook for 2-3 minutes on each side until they turn pink. Season with salt and pepper.

Step 5

Add lemon juice, parsley, and 1/4 cup reserved pasta water. Stir well until smooth and simmer until slightly thickened, about 1-2 minutes

Step 6

Add cooked linguine and toss well to coat evenly. Top with chili flakes (if desired) and serve immediately.