Heat a large pot with 1 Tbsp of salt until boiling, cook pasta according to package directions. Be sure to reserve 1 cup of pasta water right before you drain it. While the pasta is cooking, start preparing your shrimp.
Season both sides of your cleaned shrimp lightly with salt and pepper. Then add 1 Tbsp of butter and 1 Tbsp of olive oil to a large skillet over medium high heat. When the butter has melted, add the shrimp and 4 cloves of sliced garlic to pan. Let cook for about 2-3 minutes on each side, just long enough for them to become pink. When they are done, remove from the pan and set aside.
In the same skillet over medium heat, add 3 Tbsp of olive oil, 1 Tbsp butter, and the remaining garlic. Cook until the garlic becomes fragrant, about 30 seconds, then add chicken broth, lemon juice, 1/3 cup of pasta water, basil, and crushed red peppers and stir.
Lower heat, and let sauce reduce for about 5 mins, taste to adjust your seasoning, adding salt and pepper as needed. Add cooked pasta, fresh parsley and shrimp to the pan. Toss pasta to coat with sauce and let thicken for 3-5 minutes. Add a little more salt and pepper to the pan, If pasta seems to be dry add more chicken broth or pasta water if needed, let simmer and serve.
Recipe Notes
Tip: To slice your garlic thin, try using a mandolin– it works great!