for 4 portions
1 pound shrimp (500 g), peeled and deveined
1 tablespoon of salt
1 tablespoon pepper
1 tablespoon red pepper flakes
3 cloves garlic, chopped
6 oz butter (180 g), melted
1 tablespoon lemon juice
½ cup white wine (120 ml)
8 oz. linguine (250 g)
fresh parsley, for garnish
red pepper flakes, to garnish
Preheat the oven at 400˚F (200˚C).
In a medium saucepan, combine the shrimp, salt, pepper, red pepper flakes, garlic, butter, lemon juice and white wine.
Cook for 10 to 13 minutes, or until the shrimp turn pink and are fully cooked.
Bring 4 litres of water to the boil, add salt to taste and cook the linguine al dente according to package instructions, stirring occasionally.
Strain the linguine through a sieve and toss with the shrimp until the pasta is completely coated with white wine scampi sauce.
Garnish with chopped Italian parsley.