Based on this New York Times recipe, this dish was a snap. Use peeled frozen shrimp for an even easier dish that can be made almost entirely of pantry staples.

Serves 2

2 tablespoons butter
2 tablespoons extra-virgin olive oil
4 garlic cloves, minced
½ cup dry white wine or broth
¾ teaspoon kosher salt, or to taste
⅛ teaspoon crushed red pepper flakes, or to taste
Freshly ground black pepper
3/4 pounds large or extra-large shrimp, shelled
⅓ cup chopped parsley
Freshly squeezed juice of half a lemon
4-6 oz dry pasta like linguini or fettuccini, cooked in boiling salted water

In a large skillet, melt butter with olive oil.
Add garlic and sauté until fragrant, about 1 minute.
Add wine or broth, salt, red pepper flakes and plenty of black pepper and bring to a simmer.
Let wine reduce by half, about 2 minutes.
Add shrimp and sauté until they just turn pink, 2 to 4 minutes depending upon their size.
Stir in the parsley and lemon juice.
Serve over pasta.