Scampi alla busara

Thoroughly rinse the Scampi under cold running water. Using kitchen shears, make a cut along the back of each Scampi shell, from head to tail, to expose the vein. Carefully remove the dark vein, then set the Scampi aside.

In a large, wide pan or skillet, heat the Extra-virgin olive oil over medium heat. Add the sliced Garlic and Red pepper flakes, and sauté gently until the Garlic is fragrant and lightly golden, being careful not to burn it.

Increase the heat to medium-high. Add the cleaned Scampi to the pan in a single layer. Sauté for 1-2 minutes until they start to turn pink.