Peel and devein that shrimp. I like to leave the tails on, but you can certainly take them off if you like. Then get them marinating with two cloves of grated garlic, a good drizzle of olive oil and some salt. Then let it sit for 20-30 minutes, you can let it sit longer, it won’t hurt.

Once your shrimp are all ready to go I would recommend dropping your pasta into some salted boiling water to start cooking, since the shrimp and sauce bit will only take maybe 10 mins. Just plan accordingly.

To start get your shrimp into a hot pan with a few teaspoons of olive oil and cook em for maybe 2 minutes on each side. You want them just about cooked through, since they’ll finish cooking in the butter sauce a little later on. Take those shrimp out and set them on a dish while you get the garlic butter going.

Toss your garlic and red pepper flakes into the same pan, you may need to add in a little extra olive oil. You want to get the garlic super fragrant but you don’t want it to burn, that’s not what we’re going for here. You’ll probably only need to cook it for about a minute. Once the garlic is super fragrant, like scenting up your whole house, you can add in the white wine and lemon juice and let it reduce for a minute or so. Once reduced by about half, drop the heat to low, and add in the butter. Stir and swirl the butter around in the pan so everything creates a cohesive sauce. You can then toss those shrimp back in and they’ll finish cooking from the heat of the pan. Then go ahead and toss in the pasta along with maybe 1/4 to 1/3 cup of the pasta cooking liquid. You want it saucy, so add in as much liquid as it needs.

I like to finish it all up with some fresh parsley and another spritz of lemon That’s it. Eat up!