Ingredients – Serves: 4

• 3 tablespoons extra-virgin olive oil, plus more for drizzling
• 1 bunch ramps (about 6 ounces), bulbs and greens separated, bulbs halved lengthwise, greens torn into 2-inch or 3-inch pieces
• 3 garlic cloves, thinly sliced
• ½ teaspoon mild red pepper flakes (such as Maras, Urfa, or Aleppo-style), plus more for serving
• ½ cup dry white wine
• 1¼ pounds large shrimp, peeled and deveined, preferably tails left on
• 4 tablespoons unsalted butter
• ½ lemon
• Kosher salt

instructions

1. Combine 3 tablespoons oil and ramp bulbs in a large skillet. Set over medium heat and cook, tossing occasionally, until bulbs are softened but have not taken on any color, 6 to 8 minutes. 
2. Add garlic and ½ teaspoon mild red pepper flakes, then cook, tossing occasionally, until garlic is softened, about 3 minutes. Add wine and increase heat to medium high. Let cook, stirring occasionally, until wine is reduced by half, about 2 minutes. 
3. Add ramp greens, shrimp and butter to pan. Season with salt and cook, tossing occasionally, until ramp greens are wilted, shrimp turn pink and butter is melted, about 3 minutes. Remove skillet from heat. 
4. Finely grate zest from lemon half over shrimp, then squeeze in juice.
5. Sprinkle with more mild red pepper flakes and drizzle with plenty of oil. Enjoy!

Reprint: This recipe originally appeared on BonAppetit.com, written by Andy Baraghani. To read more, click here.