Shrimp Scampi in 15 Minutes

Instructions:

1. Bring a large pot of salted water to a boil. Add the angel hair pasta and cook according to package directions until al dente. Reserve ½ cup (120ml) of the starchy pasta water before draining. Note: This water is liquid gold for the sauce.
2. Heat 2 tbsp (30ml) of olive oil and 1 tbsp (14g) of butter in a large skillet over medium high heat. Add the shrimp in a single layer and sear until they turn opaque and pink (about 1-2 minutes per side). Remove shrimp from the pan and set aside. Note: Don't crowd the pan or they'll steam instead of sear.
3. Lower heat to medium and add the remaining olive oil and garlic to the same skillet. Sauté until fragrant (about 1 minute). Note: If the garlic turns dark brown, it's bitter; start over.
4. Pour in the white wine and lemon juice, scraping the bottom of the pan to release brown bits. Simmer for 2-3 minutes until the liquid reduces by half.
5. Stir in the remaining butter, red pepper flakes, salt, and pepper until a velvety sauce forms. Note: The butter should melt and emulsify, not separate into oil.
6. Return the shrimp to the skillet and add the cooked pasta. Toss gently to coat.
7. Add the reserved pasta water a tablespoon at a time until the sauce is fluid and glossy.
8. Fold in the fresh parsley just before serving. Note: Parsley loses its color if cooked too long.