Garlic Butter Shrimp Pasta

Steps

1. 1Bring a large pot of well-salted water to a rolling boil and cook the linguine until just al dente (about 8–9 minutes). Before draining, scoop out 1 cup of the starchy cooking water — it is what makes the sauce cling.
2. 2Pat the shrimp dry and season with salt and pepper. Dry shrimp sear instead of steaming.
3. 3Melt 2 tbsp butter in a wide pan over medium heat. Add the garlic and chilli flakes and cook 60–90 seconds, until the garlic turns pale gold and smells sweet — pull it back from the heat if it starts to brown.
4. 4Raise the heat to medium-high and add the shrimp in a single layer. Cook 1–2 minutes per side, until they curl into a loose C shape and turn opaque pink. Tight O shapes mean overcooked.
5. 5Add the drained pasta, the last 1 tbsp butter and a splash of pasta water. Toss briskly for about 1 minute until the sauce turns glossy and coats each strand; add more water a spoonful at a time if it looks dry.
6. 6Finish off the heat with lemon juice, parsley and a final crack of pepper. Serve straight away while the sauce is still silky.

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