Shrimp Pasta Piccata

In a large deep skillet, melt the butter in the oil over high heat. Add the shrimp; season with salt and pepper. Cook the shrimp, turning them once, until just cooked through, 2 to 3 minutes. Transfer the shrimp to a plate.

Add the garlic to the skillet; cook, stirring often, until golden, about 1 minute. Stir in the wine, scraping up any browned bits from the bottom of the pan.

Add the stock, half the lemon zest, the lemon juice, capers, and 1/2 cup water; season with salt. Bring to a boil.

Add the pasta. Cook, stirring often, until the pasta is al dente, about 10 minutes.

Off heat, add the shrimp, 1/2 cup parsley, and 1/4 cup chives. Toss to coat the pasta; season. Divide among bowls. Garnish with the remaining herbs and lemon zest.