Bring a large pot (6–8 qt.) of salted water to a boil over high heat.
Meanwhile, heat ¼ cup extra-virgin olive oil in a 12" heavy skillet over medium-high until hot but not smoking. Add 1 lb. peeled and deveined large shrimp (raw; 20–25 per lb.) and cook, turning over once, until just cooked through, about 30 seconds per side; using slotted spoon, transfer to a large bowl. Add 4 large garlic cloves, finely chopped or grated, and ½ tsp. crushed red pepper flakes and sauté, stirring constantly, until fragrant, 30–60 seconds. Add 1 cup dry white wine, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and ½ tsp. freshly ground black pepper, increase heat to high, and cook, stirring occasionally, until reduced by about half, 4–5 minutes. Remove from heat, add 5 Tbsp. unsalted butter, and stir until melted. Set aside.
Cook 12 oz. dried spaghetti in the boiling water until al dente, about 10–12 minutes or per package instructions. Reserve 1 cup pasta-cooking water, then drain pasta in a colander. Add pasta and cooked shrimp to sauce and toss over medium heat, adding pasta water as needed to create a glossy sauce, about 2 minutes of tossing. Add ½ cup chopped fresh flat-leaf parsley leaves and toss to combine. Taste and add additional kosher salt as needed. Editor’s note: This shrimp scampi pasta recipe was first printed in the April 2006 issue of ‘Gourmet.’ Head this way for more of our best recipes with shrimp →
