Ingredients:

  • 1 pound (454g) large shrimp, peeled and deveined
  • 4 tablespoons (56g) unsalted butter
  • 4 cloves garlic, minced
  • 1/4 cup (60ml) dry white wine (like Pinot Grigio or Sauvignon Blanc) optional
  • 2 tablespoons (30ml) lemon juice, freshly squeezed
  • 1/4 cup (15g) chopped fresh parsley
  • 1/4 teaspoon red pepper flakes
  • Salt and freshly ground black pepper, to taste
  • 8 ounces (227g) linguine or spaghetti, cooked

Instructions:

  1. Pat the shrimp dry with paper towels. Season with salt and pepper.
  2. Melt butter in a large skillet over medium heat. Add garlic and red pepper flakes and cook until fragrant, about 30 seconds (don't burn the garlic!).
  3. If using wine, pour it into the skillet and scrape up any browned bits from the bottom. Simmer for 1-2 minutes to reduce slightly.
  4. Add the shrimp to the skillet in a single layer. Cook for 2-3 minutes per side, or until pink and opaque.
  5. Stir in lemon juice and parsley.
  6. Toss the scampi with cooked pasta. Serve hot.