Start by prepping your shrimp: clean and devein them, then pat dry and season with salt and pepper.

Boil a large pot of water, heavily salt, and add in pasta.

In a pan over medium heat, add some olive oil and a knob of butter and sear the raw shrimp for 30 seconds on each side. Set to the side (these are going to finish cooking in the sauce).

In the same pan, reduce the heat to low-medium, add minced shallot and garlic and sautée for 2 minutes. Option to add a pinch (or two if you’re feelin’ spicy) of red pepper flakes.

Deglaze the pan with stock, increase heat back to medium, and get all the golden bits from the bottom released into the start of this sauce.

Add the zest and juice of 1 lemon, stir for 1 minute and then add heavy cream and stir for 1 more minute.

Add al dente pasta directly into the sauce with some of the starchy pasta water and increase heat to medium-high. Continue to cook so the sauce reduces and starts coating the pasta.

Garnish with freshly torn basil and optional lemon slices.