Braised & Deglazed
This flavour bomb has a mix of garlic, chili and lemon zest.
Have all of your ingredients prepped before you cook your pasta.
Give it a quick cook in boiling, salted water and then drain on paper towels (about 2 minutes).
Cook the shrimp shells to release some extra flavour in the butter. Discard the shells after 2-3 mins.
Cook the shrimp in the butter until they turn opaque (about 2 minutes).
Turn off the heat and immediately add the "flavour bomb". Toss and deglaze the pan with some pasta cooking water.
Bring back to a boil.
Add the rest of the ingredients, including the cooked pasta and toss until a creamy pasta sauce is made.