Lemon-Garlic Shrimp with Spaghetti in Brandy reduction with homemade shrimp stock

I was quite happy with this one, just forgot the lemon zest at the end, which could have made it pop more. It was still amazing.

Stock was made after Chef Jean Pierre's Lobster Bisque's recipe, I just used shrimp/scampi and no lobster. I still have about 2,5 liters of stock which is awesome.

Marinated the shrimp in garlic, black kampoot pepper, salt and lemon zest. Pan fried them, kept them warm.

Deglazed the pan with lots of brandy and a bit of white wine, reduced until thick. Added two large spoons of shrimp stock, add heavy cream, keep reducing until creamy.

Add chopped and washed spring onion about 5-8 mins before serving (depending on how much bite you like) and 1 finely chopped garlic clove 1 min (!) before serving (not much longer, you will taste it).

topped off with parsley, freshly grated parm (the grater produces wafer thin slices, they start to melt when they touch the succulent, warm pasta. Stay away from pre-grated shit).

I effing forgot to add the lemon zest at the end, right after adding the cooked pasta. It was still delicious, but that lemony kick could have pushed it even further