linguine with shrimp... 20 minutes

the goods:

4 ounces linguine
2 tablespoons cold butter, cut into pieces
2 garlic cloves, minced
red-pepper flakes
2/3 cup dry white wine
1/2 pound large shrimp, peeled and deveined
1 teaspoon fresh lemon juice
fresh parsley leaves, chopped



In a large saucepan of boiling salted water, cook pasta.



Meanwhile, in a skillet, melt half the butter over medium. Add garlic and a dash of red-pepper flakes; cook until fragrant, 1 minute. Raise heat to medium-high; add wine. Cook until reduced by 1/3, about 1 minute. Add shrimp and season with salt and pepper; cook until opaque throughout, 1 to 2 minutes.



Remove skillet from heat; swirl in lemon juice and remaining butter. Add pasta and toss to combine. Top with parsley.