Classic Garlic Shrimp Scampi

Method

1. If serving with pasta, bring a large pot of salted water to a boil and cook the linguine according to the package directions, then drain and set aside.

2. Pat the shrimp dry with paper towels and toss them in a bowl with the salt, pepper, and red pepper flakes so they are evenly seasoned.

3. Set a large skillet over medium-high heat and add the olive oil along with 1 tablespoon of the butter; let it get hot until the butter foams.

4. Add the shrimp in a single layer, working in two batches if the pan is crowded, and cook for about 1 to 1.5 minutes per side.

5. Watch closely and flip each shrimp when the bottom turns pink and opaque; shrimp cook fast and overcook easily, so pull them the moment they curl into a loose C shape.

6. Transfer the seared shrimp to a clean plate; they will finish cooking later, so slightly underdone here is exactly what you want.

7. Lower the heat to medium, add the minced garlic to the same pan, and stir for 30 to 60 seconds until fragrant but not browned, since burnt garlic turns bitter.

8. Pour in the white wine and lemon juice, then simmer for 2 to 3 minutes to cook off the raw alcohol and reduce the liquid slightly.

9. Turn off the heat and swirl in the remaining 3 tablespoons of butter a little at a time until the sauce looks silky and slightly thickened.

10. Return the shrimp and any juices to the pan and toss just until heated through and coated, about 1 minute; a tight C shape means they are perfectly done.

11. Stir in the parsley, then serve over the cooked pasta or with bread, spooning the extra sauce on top.

Cooking times vary by equipment -- cook to temperature and to taste.