Ingredients
1/4 cups Olive Oil- 1 lb Shrimp, Large (raw; 20-25/lb) peeled and deveined
- 4 cloves Garlic left unpeeled and forced through a garlic press
1/2 tsp Red Pepper Flakes1/2 cups White Wine, dry- 1 tsp Salt
1/2 tsp Black Pepper- 5 tbsp Butter, Unsalted
3/4 lb Capellini (angel-hair pasta)1/2 cups Parsley, Flat-Leaf chopped
Steps
- 1 Bring a 6- to 8-quart pot of salted water to a boil.
- 2 Meanwhile, heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté shrimp, turning over once, until just cooked through, about 2 minutes, and transfer with a slotted spoon to a large bowl. Add garlic to oil remaining in skillet along with red pepper flakes, wine, salt, and pepper and cook over high heat, stirring occasionally, 1 minute. Add butter to skillet, stirring until melted, and stir in shrimp. Remove skillet from heat.
- 3 Cook pasta in boiling water until just tender, about 3 minutes. Reserve 1 cup pasta-cooking water, then drain pasta in a colander. Toss pasta well with shrimp mixture and parsley in large bowl, adding some of reserved cooking water if necessary to keep moist.