Garlic Butter Shrimp Pasta

Boil the pasta in heavily salted water until al dente. Save 1 cup of pasta water before draining.

Melt 2 tablespoons of butter in a large pan. Cook the shrimp for 1 to 2 minutes each side until pink. Set aside.

In the same pan, add the remaining butter and saute the garlic until fragrant — about 1 minute. Do not let it brown.

Deglaze with white wine and let it reduce by half. Add the pasta water, then toss in the drained pasta.

Add the shrimp back in, squeeze over some lemon, and add chili flakes and parsley. Toss everything together and serve immediately.