The key to this dish lies in selecting the right ingredients, especially when it comes to the shrimp and garlic. I always opt for fresh or high-quality frozen shrimp—peeled and deveined to save time and fuss. The garlic should be fresh and fragrant, never powdered, as it really anchors the flavor. Butter is essential here for that silky sauce, but a splash of olive oil helps balance it out. When choosing pasta, I lean towards linguine or spaghetti because they hold the sauce beautifully. You’ll also want a squeeze of lemon and fresh parsley to brighten the whole dish, just like my mum used to add to her meals back in England.

• 8 ounces linguine or spaghetti
• 1 pound large shrimp, peeled and deveined
• 4 tablespoons unsalted butter
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1/4 teaspoon red pepper flakes (optional)
• Juice of 1 lemon
• 1/4 cup fresh parsley, chopped
• Salt and freshly ground black pepper, to taste
• Grated Parmesan cheese for serving (optional)

If you want to switch things up, you can substitute the shrimp for scallops or chicken, and fresh basil works beautifully instead of parsley. I’ve also swapped linguine for gluten-free pasta with great results.