Shrimp scampi

Even though about five people read it, I had been updating this blog every day like a good blogger. I fell off the wagon a month ago after my trip to Portland, Oregon, where I ate such delicious foods at each meal that I became overwhelmed by the prospect of documenting them. I still plan to do so without too much more delay, but today I'll ease back into posting with something simple. Even people who don't cook should learn to make this dish. It's a universal pleaser, and hardly anything could be easier.

1. Cook a pound of spaghetti al dente in lots of heavily salted water and drain, reserving a little of the pasta water. Meanwhile, peel and devein a pound of shrimp and sprinkle with salt.

2. Peel and chop half a head of garlic and half a bunch of Italian parsley. Heat a swirl of olive oil and a large knob of butter in a large saute pan, then add the garlic, half the parsley and a bit of salt. Saute until it releases its aroma, being careful not to burn. Turn the heat down to medium-low, add the shrimp and a dash of white wine and saute until just pink. Squeeze with the juice of half a lemon.

3. Add the pasta to the pan, tossing well and moistening with reserved pasta water if needed. Stir in the rest of the parsley and a generous dash of red pepper flakes and serve.