Creamy garlic chili shrimp pasta

Boil the casarecce, stirring so it does not clump, about eight minutes.

Melt a tablespoon of butter with a tablespoon of olive oil; press in three big cloves of garlic.

Add about half a teaspoon of red pepper flakes and another three quarters of a teaspoon, with a little more oil, until the red leaches into the garlic.

Add the shrimp in one layer, about a minute and a half on one side, then flip; season with a little BFF. Do not overcook.

Turn the heat down, add a cup of heavy cream and let it bubble and thicken.

Save a little pasta water, drain the pasta, and combine it with the sauce; finish with lemon zest.