Garlic Butter Shrimp Pasta

From the garden

• 6 cloves garlic, thinly sliced
• ¼ cup fresh parsley, chopped

From the pantry

• 1 lb large shrimp, peeled and deveined
• 12 oz spaghetti or linguine
• 4 tbsp butter · divided
• 2 tbsp olive oil
• ½ tsp red pepper flakes
• ⅓ cup dry white wine
• 1 lemon · zest and juice
• salt · to taste
• black pepper

1. Cook the pasta in well-salted boiling water until al dente. Reserve a cup of pasta water before draining.
2. Meanwhile, warm the olive oil and 2 tablespoons of the butter in a large skillet over medium heat. Cook the garlic and pepper flakes 1–2 minutes until the slices are pale gold and fragrant: golden, never brown, or it turns bitter.
3. Season the shrimp and add in a single layer. Cook 1–2 minutes per side, just until pink and opaque, then pour in the wine and lemon juice and let it bubble 1–2 minutes.
4. Add the drained pasta, remaining butter, and a splash of pasta water and toss over low heat until a glossy sauce clings to the strands.
5. Off the heat, toss in the parsley and lemon zest, season, and serve immediately. Shrimp waits for no one.