Shrimp scampi with linguine

Bring a pot of water to a boil with a decent pinch of salt; cook the pasta about two minutes, until al dente.

Strain the pasta and coat it with olive oil so the noodles do not stick.

Heat a medium saute pan over medium-high heat with olive oil; sear the shrimp about 30 seconds, until they just turn pink.

Add the chopped garlic, chili flakes and a few pats of butter; cook another 30 seconds or so until the flavours meld.

Deglaze with white wine; add shaved parmesan, the zest and juice of a lemon.

Cook the sauce two to three minutes on high heat until reduced by at least half and thick.

Add chopped parsley and the cooked pasta; flip to coat the pasta in the sauce.

Plate the pasta with as much height as possible, place the shrimp evenly around it, finish with a few parsley leaves and more sauce.