Adapted from http://damndelicious.net/2014/03/28/shrimp-scampi/
8 oz linguine
2 tbs unsalted butter
1 lb medium shrimp, peeled and deveined
3 cloves garlic, minced
1/2 tsp red pepper flakes*
1/4 cup chicken broth
1/8 cup freshly squeezed lemon juice
Salt and freshly ground black pepper, to taste
2 tbs chopped fresh parsley leaves
1/4 cup freshly grated Parmesan
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Melt butter in a large skillet over medium high heat. Add shrimp, garlic and red pepper flakes. Cook, stirring occasionally, until pink, about 2-3 minutes. Stir in wine and lemon juice; season with salt and pepper, to taste. Bring to a simmer; remove from heat and stir in pasta, lemon zest and parsley.
Serve immediately, garnished with Parmesan, if desired.
*The spice from the red pepper flakes spreads throughout the whole dish quite well. If you do not like spice, I would recommend lessening the amount. Omitting it completely might alter the flavor too much.