Shrimp Scampi

Ingredients

• 1 ¼ lb large raw shrimp (prawns), 570 g, peeled and deveined, tails on or off
• ½ tsp fine salt
• ¼ tsp black pepper
• 2 tbsp olive oil
• 4 tbsp unsalted butter, 56 g, cold, cut into pieces, divided
• 6 garlic cloves, thinly sliced
• ¼ tsp red pepper flakes, optional
• ½ cup dry white wine, 120 ml, such as Pinot Grigio or Sauvignon Blanc
• 2 tbsp lemon juice, plus 1 tsp finely grated zest
• ¼ cup fresh parsley, chopped
• 12 oz linguine, 340 g, optional, cooked

Instructions

1. If serving with pasta, bring a large pot of salted water to a boil and cook the linguine until al dente. Reserve 1 cup (240 ml) of the pasta water before draining.
2. Pat the shrimp dry and season with the salt and pepper.
3. Heat the olive oil and 1 tablespoon of the butter in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 1 minute per side, until just pink. Transfer to a plate; they will finish cooking later.
4. Reduce the heat to medium-low. Add 1 tablespoon of butter, the garlic and the red pepper flakes and cook for 1 to 2 minutes, stirring, until the garlic is fragrant and pale golden.
5. Pour in the wine and simmer for 2 to 3 minutes, scraping the pan, until reduced by about half. Stir in the lemon juice and zest.
6. Take the pan off the heat and swirl in the remaining 2 tablespoons of butter until the sauce is creamy.
7. Return the shrimp and any juices to the pan with the parsley and toss over low heat for 1 minute, until cooked through.
8. Add the drained pasta, if using, and toss, adding pasta water a splash at a time until the sauce coats the noodles. Serve immediately with lemon wedges.