Place a large pot of water over high heat to cook the pasta.
Place the basil, parsley, arugula, chives, 1/2 cup chicken stock, lemon zest and 2 tablespoons EVOO in a food processor or blender, pulse to grind into a rough paste. Reserve.
Place a large skillet over medium-high heat with 4 turns of the pan of EVOO, about 4 tablespoons. Add the shrimp and spread them out in an even layer.
While the shrimp are cooking, smash, peel and chop up the garlic or use the small side of a grater and grate it to speed things up. Add garlic to the skillet along with the crushed red pepper flakes. Toss to combine, season with some salt and pepper and continue to cook the shrimp for about 4 minutes.