2 lbs. lg. shrimp
Salt
2 tbsp. extra-virgin olive oil
1 tbsp. minced garlic
1/4-1/2 tsp. red pepper flakes
1/4 c. dry white wine
1/4 c. butter, cut up
2 green onions, sliced
2 tbsp. chopped flat leaf parsley
Salt and freshly ground pepper
1 lb. linguine, cooked according to pkg. directions

Peel and devein shrimp. Heat oil in large skillet over medium heat. Add shrimp and cook, stirring frequently, until shrimp are just opaque and pink, about 2 minutes. Transfer to platter and keep warm. Add garlic and red pepper flakes to skillet and cook, stirring 30 seconds.

Add wine and heat until reduced to 1 tablespoon. Remove from heat and whisk in butter 1 piece at a time. Return shrimp to skillet with green onions and parsley. Season with salt and pepper. Toss to coat. Serve over cooked linguine. Makes 6 servings.