Pat the shrimp dry and season. Blot the shrimp with paper towels. Season both sides with salt and black pepper. Dry shrimp sear better and stay juicy.

If using pasta, start it now. Boil linguine in salted water until al dente. Reserve 1/2 cup of the starchy pasta water for the sauce.

Heat the skillet. Set a large skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. When the butter foams and smells nutty, it’s ready.

Cook the shrimp in batches. Lay shrimp in a single layer. Cook 1–2 minutes until pink underneath, flip, and cook 30–60 seconds more. Do not overcook. Transfer to a plate. Repeat with remaining shrimp, adding a little oil if needed.

Bloom the garlic and pepper flakes. Lower heat to medium. Add 1 tablespoon olive oil and the minced garlic. Stir for 30–45 seconds until fragrant, not brown. Add a pinch of red pepper flakes.

Deglaze with wine. Pour in 1/3 to 1/2 cup dry white wine. Scrape up any browned bits. Simmer 1–2 minutes to reduce slightly and cook off the alcohol edge.

Add butter and lemon. Stir in 2–3 tablespoons butter, the lemon zest, and the juice of 1/2 to 1 lemon, to taste. Swirl until the sauce looks glossy and slightly thickened.

Return shrimp to the pan. Add the cooked shrimp and any juices. Toss to coat and warm through for 30 seconds. Taste and adjust salt, pepper, and lemon.

Finish with parsley. Stir in a handful of chopped fresh parsley for color and freshness.

Serve your way. Spoon over pasta, adding a splash of reserved pasta water to loosen and bind the sauce. Or serve with crusty bread or over rice. Add a final squeeze of lemon if you like it brighter.