1/2 lb. peeled and cleaned large shrimp
1/2 lb. fresh spinach linguine ( use dried if you can't find fresh)
1 tsp. unsalted butter
1 pint heavy cream
1/2 stick unsalted butter ( use unsalted otherwise sauce will be salty!)
1/4 cup lobster stock
2 tsp. red pepper flakes
1/2 tsp. coarse ground black pepper
Cook linguine according to directions on container. Saute shrimp in 1 tsp. of butter in large saute pan. Cook until just pink on both sides. Approximately 2-4 minutes total. Remove from pan and set aside. Add heavy cream and lobster stock to the pan, simmer and reduce 5 minutes at medium heat. Add butter, red pepper flakes and ground pepper to the cream mixture. Simmer and reduce 5 more minutes until sauce is thickened. Taste cream mixture and add salt if needed. Put all but 4 of the shrimp into the cream mixture, cook 1-2 minutes.
Toss linguine in the cream mixture and plate into 4 servings. Place reserved sauteed shrimp on top of pasta, sprinkle with red pepper flakes. Bon appetite!