Ingredients

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

Instructions

1. Combine 3 Tbsp. 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, 6–8 minutes. Add garlic and ½ tsp. mild red pepper flakes and 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. 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. Finely grate zest from lemon half over shrimp, then squeeze in juice.
2. Transfer shrimp to a platter. Sprinkle with more mild red pepper flakes and drizzle with plenty of oil.