Shrimp Scampi

Cook 200 g spaghetti in boiling water until al dente, then reserve about half a cup of the starchy cooking water before draining.

Keep the pasta slightly firm because it will continue cooking when tossed in the hot sauce.

Thinly slice 5 garlic cloves and finely chop 10 g parsley so they are ready before the pan gets hot.

Halve the lemon and remove any seeds, making it easy to add juice quickly at the end.

Melt 60 g butter in a wide pan over low heat, then add the sliced garlic.

Stir for 1 to 2 minutes until fragrant, keeping the garlic pale so it sweetens without turning bitter or brown.

Add 300 g large shrimp in a single layer and raise the heat to medium.

Cook for about 90 seconds per side, turning as soon as the shrimp turn pink so the centers stay tender.

Pour in 100 ml white wine and scrape the bottom of the pan to loosen the garlic butter.

Simmer over medium heat for 2 minutes, letting the alcohol aroma cook off while the wine and butter emulsify.

Add the spaghetti and a small splash of reserved pasta water, tossing until the sauce lightly coats each strand.

Finish with lemon juice, parsley, and 0.5 teaspoon red pepper flakes, then serve immediately while glossy.