To make vinaigrette sauce: combine 1/4 cup olive oil, lemon zest, lemon juice, dijon mustard, and 1 of the minced garlic cloves; mix thoroughly.

Cook pasta according to package directions; drain well.

Heat half of the 1 Tbsp olive oil and 1 Tbsp ghee in large nonstick skillet over medium heat. Add remaining garlic.

Sprinkle shrimp with salt and red pepper flakes. Add 1/2 shrimp to oil and ghee mixture and cook 2-3 minutes per side or until browned. Transfer to a platter and keep warm. Repeat with remaining oil, ghee and shrimp.

Return first batch of shrimp to pan and warm thoroughly. Add vinaigrette sauce and stir to mix thoroughly.

Immediately toss together pasta, shrimp mixture and chives in a large serving bowl. Serve immediately.