How to Make Shrimp Scampi

• 1 lb (450 g) shrimp, peeled and deveined
• 4 tbsp butter
• 2 tbsp olive oil
• 4 cloves garlic, thinly sliced
• 1/4 tsp chili flakes
• 1/3 cup dry white wine or stock
• Juice of 1 lemon
• Parsley, salt, pepper
• 8 oz (225 g) linguine

1. Boil the pasta in well-salted water and reserve a cup of the water before draining.
2. Pat the shrimp dry and season with salt and pepper.
3. Melt half the butter with the olive oil, add the garlic and chili flakes, and cook 30 seconds until fragrant, not brown.
4. Add the shrimp in a single layer and cook 1–2 minutes per side, until just pink and opaque.
5. Pour in the wine and lemon juice, scrape the pan, then swirl in the remaining butter.
6. Toss with the pasta and a splash of pasta water; finish with parsley.

• Shrimp are done the moment they curl into a loose C — a tight O means overcooked.
• No wine? Stock plus an extra squeeze of lemon does the same job.

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