Linguine With Shrimp, Venetian Style - cooking recipe

Ingredients

1 1/2 lbs large shrimp, shelled and deveined
1/2 cup olive oil
3 garlic cloves, minced
fresh ginger, peeled (1/4 inch piece)
crushed red pepper flakes (a pinch or to taste)
salt
1 tablespoon fresh lemon juice
1 cup dry white wine
2 tablespoons chopped fresh flat leaf parsley
1 lb linguine

Preparation

Rinse shrimp and pat dry; cut each shrimp into 1/2 inch pieces.
Add oil to a skillet large enough to hold all of the cooked pasta.
Add in garlic, ginger, and crushed red pepper; cook over medium heat until garlic is golden, about 2 minutes.
Add in shrimp and a big pinch of salt; cook/stir until the shrimp are cooked through, about 2 minutes.
Add in lemon juice and wine; bring to a simmer; cook 2 minutes.
Stir in parsley; remove from heat.
Bring at least 4 quarts water to boil in a big pot.
Add in 2 tablespoons salt, then the pasta; stir well, gently pushing the pasta down until it is completely covered with water.
Cook over high heat, stirring often, until the pasta is al dente; drain pasta, reserving some cooking water.
Add the pasta to the skillet and toss over high heat 1 minute until well mixed.
Add a little of the cooking water, if needed.
Remove the ginger; serve immediately.