1/4 cup olive oil
1 lb peeled and deveined medium or large shrimp (raw, tails on)
3 TBL minced garlic
1/8 teaspoon crushed red pepper
1/2 cup dry white wine
2 TBL fresh lemon juice
1 teaspoon salt
1/4 teaspoon black pepper
5 tablespoons butter
cooked linguine for 4
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté shrimp, turning over once, until just cooked through, about 2 minutes, and transfer with a slotted spoon to a large bowl. Add garlic to oil remaining in skillet along with red pepper flakes, wine, lemon juice, salt, and pepper and cook over high heat, stirring occasionally, 1 minute. Add butter to skillet, stirring until melted, and stir in shrimp. Remove skillet from heat.
Toss with cooked pasta and serve. Serves 4
If desired, sprinkle some chopped fresh parsley and lemon zest over the dish before serving.