Shrimp Scampi Linguine

Boil linguine in water seasoned with salt until al dente. Save a mug of the cooking water, then drain.

Meanwhile, pat shrimp dry and season with salt and black pepper. Heat olive oil in a large skillet over medium-high heat and cook the shrimp 1 minute per side, until just pink. Tip onto a plate.

Lower the heat to medium, add butter, garlic and red pepper flakes and cook for 1 minute until fragrant but not brown. Pour in dry white wine and simmer until reduced by half.

Add cooked linguine, seared shrimp, the zest and juice of lemon and a splash of the cooking water to garlic butter sauce. Toss for 1 minute until glossy, stir in parsley and serve.