This recipe is another under 30 minutes midweek winner. Brown shrimp can be a little hard to get hold of, but you could easily make this with small prawns and it would be just as lovely.
As with all good italian food, this recipe is really simple and includes minimal ingredients but they all shine through. The key thing is making sure you add enough garlic and lemon as they are the key flavours here.
Boil the pasta in a large pan of salted water until al dente. Drain, reserving a ladleful of the cooking water.
Meanwhile, heat a sauté pan over a medium-high heat, then add the butter and oil. Once the butter starts to foam, toss in the shrimp. Crush the garlic into the pan and season well. Cook for around 2 minutes or until the garlic smells fragrant, then add the zest and juice of one of the lemons. Taste and adjust the seasoning if necessary.
Stir the pasta and the reserved cooking water through the shrimp mixture. Cook over a low heat for a minute or so to combine the flavours. Finely chop and scatter over the chives, then taste and add more lemon juice if you think it needs it.