Shrimp Scampi

A classic Italian-American dish built almost entirely on a garlic-butter-wine emulsion — the trick is not overcooking the shrimp, which turns rubbery in seconds.

Instructions

1. 1

   Bring a large pot of generously salted water to a boil and cook the pasta according to package directions until al dente. Reserve 1/4 cup of the pasta water before draining.

2. 2

   While the pasta cooks, pat the shrimp completely dry and season with salt and pepper.

3. 3

   Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the shrimp in a single layer (working in batches if needed to avoid crowding) and cook for 60–90 seconds per side, just until pink and opaque — shrimp cook extremely fast and continue cooking off heat, so pull them the moment they curl into a loose 'C' shape. Transfer to a plate.

4. 4

   Reduce heat to medium. Add 2 tablespoons butter to the same skillet, then the garlic and red pepper flakes, and cook for 30–45 seconds until fragrant but not browned (burnt garlic turns bitter fast).

5. 5

   Pour in the white wine, scraping up any browned bits, and simmer for 3–4 minutes, until reduced by about half.

6. 6

   Add the lemon juice and simmer 1 minute more.

7. 7

   Remove from heat and whisk in the remaining 3 tablespoons butter, a piece at a time, until the sauce turns glossy and slightly thickened.

8. 8

   Add the drained pasta directly to the skillet along with the cooked shrimp and any accumulated juices. Toss well, adding a splash of the reserved pasta water if the sauce needs loosening to coat the noodles evenly.

9. 9

   Stir in the parsley, season with salt and pepper to taste, and serve immediately.