Prosciutto-wrapped shrimp scampi

Marinade: the zest of about half a lemon, a little olive oil, one grated garlic clove, a little chopped parsley, hot pepper flakes, a pinch of salt and black pepper; toss the shrimp in it and let sit a few minutes while the pasta water comes to a simmer.

Halve each prosciutto slice lengthwise, trim excess edge fat, and wrap about three quarters of each shrimp.

Sear seam side down in a little olive oil in a large skillet, about a minute and a half per side until pink, in two batches, scooping in the leftover marinade; remove.

Add about three tablespoons of olive oil, lots of shallots with the garlic and a pinch of salt; saute 3 to 5 minutes.

Add the pasta to the boiling water without oil and stir until submerged so it does not stick.

Add hot pepper flakes, turn the heat down, add a little dry wine and reduce by half on low.

Add the juice of half a lemon, a pinch of salt and pepper, a knob of butter and parsley.

Transfer the pasta straight in with some of its starchy water (add more by the ladle if needed) and cook together about a minute until the sauce thickens and coats the pasta.

Plate the pasta, top with the shrimp without returning them to the sauce, and finish with parsley, lemon and black pepper.