Shrimp scampi with spaghetti

Heat extra virgin olive oil in a large skillet. Season the shrimp with salt.

Cook the shrimp alone, in batches so the pan is not crowded, about a minute per side, so they do not overcook later; remove.

Add more olive oil, a good amount of butter and the garlic; cook gently.

Boil the spaghetti in salted pasta water until al dente.

Add dry white wine and cook on the lowest heat to reduce and thicken; chop plenty of parsley.

Add lemon juice, about two tablespoons (here the juice of a whole lemon); cook gently to reduce.

Add Calabrian chili or a pinch of hot pepper flakes.

variation: without pasta, return the shrimp to the reduced sauce with the parsley and cook about a minute.

Add some parsley and a ladleful of starchy pasta water to emulsify the sauce.

Return the shrimp; tong in the pasta, taking care not to add too much; toss with a wooden spoon.

Finish with a tablespoon of butter and the rest of the parsley.