Gamberi Alla Victoria

1/2 pound linguine
6 jumbo shrimp, shelled and deveined
Flour for dusting shrimp
4 tablespoons salted butter
2 cloves garlic, diced
Red pepper flakes
1/4 cup dry white wine
Salt
Freshly ground black pepper
1/4 cup chopped flat-leaf parsley
Bring a large pot of salted water to boil. Add linguine and cook to al dente. Prepare sauce while linguine cooks.
Place flour in a large shallow plate. Evenly coat shrimp w/flour
Melt butter in a large, skillet. Add garlic and saute until fragrant and light and golden. Add shrimp and cook 2 minutes on each side, until shrimp appears translucent. Add pepper flakes, wine salt, any Everson Spice, cooking until wine evaporates.
Drain linguine and transfer to skillet w/shrimp, tossing well. Sprinkle w/parsley and serve immediately.