3tbsp + 1tbsp olive oil

3tbsp butter

.5lb pasta

.5tsp red pepper flakes

4 cloves crushed garlic

.5cup dry white wine

1lb shelled, de-veined shrimp

3tbsp fresh parsley, chopped

1 large lemon’s juice

bring pasta to a boil, prepare shrimp. tip from ragusea- dry your shrimp

bring 3tbsp oil and butter to a bubble in a sautee pan

add red pepper flakes and garlic to oil, sautee until fragrant (about 30 sec). add wine. Simmer until wine almost fully evaporated, about 5 minutes. Add shrimp, toss and cook until shrimp are pink but not fully cooked (about 4 minutes)

when pasta is just shy of al dente, add lemon juice, pasta, and .5cup of the pasta’s water to shrimp/oil. Cook on very low heat, tossing vigorously, season with salt and pepper. add another tbsp of olive oil and cook until sauce is thick and creamy.

kill the heat, toss in parsley.