Ingredients
1/4 cup olive oil
1 lb peeled and deveined large shrimp (raw, 20-25 per lb)
4 large garlic cloves, minced
1/2 tsp. dried hot red-pepper flakes
1/2 cup dry white wine
1 tsp salt
1/2 tsp black pepper
5 tablespoons unsalted butter
3/4 lb capellini (angel-hair pasta)
1/2 cup chopped fresh flat-leaf parsley
Preparation
Brint a 6-8 quart pot of salted water to a boil.
Meanwhile, heat oil in a 12 inch heavy skillet over moderately high heat until hot but not smoking, then saute shrimp, turning over once, until just cooked through, about 2 mins. Transfer with 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.
Cook pasta in boiling water, about 3 mins. Reserve 1 cup pasta cooking water, then drain pasta. Toss pasta well with shrimp mixture and transfer to large bowl, adding some of the reserved cooking water if necessary to keep moist.
