Garlic Shrimp Linguine

Method

1. 01

   Step 1: Prep the shrimp

   Pat the shrimp dry with paper towels and season with salt. Put a pot of salted water on to boil for the pasta.

2. 02

   Step 2: Sear the shrimp

   Heat 2 tbsp oil in a wide frying pan over high heat. Add the shrimp in a single layer and cook for 1 minute per side, until pink outside but still slightly translucent in the middle. Move to a plate; they’ll finish cooking later.

3. 03

   Step 3: Cook the linguine

   Drop the linguine into the boiling water and cook for 1 minute less than the packet says.

4. 04

   Step 4: Warm the garlic

   Turn the pan down to medium-low, add the remaining oil, the garlic and chili flakes. Cook for 2 minutes until the garlic is just pale gold; brown garlic tastes bitter, so stay close.

5. 05

   Step 5: Reduce the wine

   Pour in the wine and let it bubble over medium heat for 2 minutes, until reduced by half.

6. 06

   Step 6: Build the sauce

   Lift the linguine into the pan with tongs and add 100 ml pasta water and the butter. Toss for 1–2 minutes until the sauce thickens and turns glossy and the pasta is al dente.

7. 07

   Step 7: Return the shrimp

   Add the shrimp with their juices, the lemon zest and juice and the parsley, and toss for 30–60 seconds more. The shrimp are done when fully opaque and curled into a loose C; tight O-shaped rings mean they’re overcooked.