Since I've lost my financial independence, I only cook something nice when my brother decides that he wants it. This week, he wanted shrimp. It's been years since I've last cooked shrimp. Luckily, it came out so well that I decided to write the recipe down. I thought the tangy sauce went well with the buttery garlic shrimp.

Ingredients

• 1.5 lb shrimp, peeled, and deveined
• 1 teaspoon kosher salt
• 1/2 teaspoon pepper
• 12 tablespoons of salted butter
• 4 cloves garlic
• 1 lemon
• 1/2 cup chicken stock, I usually make my own but store-bought stock is fine
• Parsley, preferably fresh
• 1 lb linguine, cook according the directions on the package, add 4 tablespoons of butter

Directions

1. First, pat the shrimp dry and season with the salt and pepper. Set aside.
2. Zest the lemon, and set aside. Squeeze the lemon juice into the chicken stock. Set aside chicken stock and lemon juice mixture.
3. Mince garlic, and set aside.
4. Chop parsley (about a handful), and set aside with the lemon zest.
5. Heat skillet to medium, add 4 tablespoons of butter, and spread shrimp in one layer on the skillet. Let sit for 1.5 minutes.
6. Add the minced garlic into the skillet, and wait another 1.5 minutes.
7. Flip the shrimp, and wait another 3 minutes. If the shrimp is done, set aside. Otherwise, just stir until the shrimp is fully cooked.
8. Now, remove the shrimp from skillet and store in a bowl. Pour the chicken stock and lemon juice mixture, add 4 tablespoons of butter, and stir vigorously, scraping the bottom with a spoon, until the butter melts.
9. To finish the sauce, remove it from skillet, and mix in the lemon zest and parsley. Add salt and pepper to taste.
10. Serve over the linguine. You should have 3-4 servings.

Here's my brother's extra butter version: