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Shrimp scampi, garlicky butter and white wine shrimp tossed with linguine.
Boil the 400 g linguine in salted water for 9-10 minutes until al dente. Save a cup of the pasta water, then drain.
Sear the shrimp in the olive oil and 1 tbsp of the butter over high heat for 1-2 minutes each side until pink, then lift them out.
Lower the heat, melt the rest of the butter, cook the garlic and red pepper flakes for 1 minute, then add the 120 ml wine and simmer for 2-3 minutes.
Return the shrimp, add the juice of the lemon and a splash of pasta water, and toss the linguine through until glossy.
Scatter with chopped parsley.
