If serving with pasta, cook pasta in a large pot of salted water until al dente. Drain, toss with a healthy drizzle of olive oil and toss so it doesn’t stick together; set aside.

Season shrimp with salt and pepper; set aside (do not skip this step).

Heat butter and 2 tablespoons olive oil in a large skillet over medium–high heat until butter is melted and foamy, about 2 minutes.

Add the onion and sliced garlic and season with salt and pepper. Cook, stirring occasionally until the onion has softened and starting to brown on the edges and the garlic is completely softened, 4–6 minutes.

If you wanted a spicy shrimp scampi, this is when I’d add the crushed red pepper flakes or fresh, sliced pepper.

Add shrimp and toss in the hot fat until the shrimp is bright pink on the outside and starting to curl up (cute!), about a minute or so.

Add white wine and fish sauce (if using), season again with salt and pepper and let it simmer around the shrimp, gently steaming and cooking them all the way through as the liquid reduces to create a thing that could only be described as 'a very good sauce.'

If serving with pasta, toss the shrimp and all it’s fantastic sauce with the parsley, chives and cooked pasta (do this in a bowl, do this in the skillet, wherever you have space). Toss, toss, toss! The whole thing should be saucy and glossy: two words that always belong together.

Squeeze lemon over everything before serving, scatter more herbs if you like.