Shrimp scampi is Italian-American, and the best version is less about speed than timing. The shrimp need a hard stop before they turn rubbery, and the sauce needs enough reduction to hold butter instead of pooling.
Gusta spaghetti gives the dish a firm spine. Finish the pasta in the skillet with a little starchy water so the wine, lemon, butter, and garlic cling instead of separating.
Set servings and units first. You can change them anytime.
Bring a large pot of salted water to a boil. Pat the shrimp dry and season lightly with salt.
Cook the Gusta spaghetti 9 minutes, reserving 1 cup pasta water before draining.
While the pasta cooks, warm the olive oil in a wide skillet over medium heat. Add the garlic and red pepper flakes and cook until fragrant, about 1 minute.
Add the shrimp in a single layer and cook until just pink on one side, about 90 seconds. Turn and cook 30 seconds more, then transfer to a plate.
Add the wine and lemon juice to the skillet. Boil until reduced by about half, 2 to 3 minutes.
Add the drained spaghetti and 1/2 cup reserved pasta water. Toss for 1 minute.
Lower the heat and add the cold butter a few cubes at a time, tossing until glossy.
Return the shrimp to the skillet with the parsley. Toss 30 seconds, taste for salt and pepper, and serve immediately.
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Pull the shrimp before they look fully done. They finish in the hot pasta, which keeps them tender while the sauce emulsifies.
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