- 1/4 cup olive oil
- 1 lb peeled and deveined large shrimp
- 4 large garlic cloves, minced
- 1/2 tsp red pepper flakes
- 1/2 cup dry white wine
- 1 teaspoon salt
- 1/2 tsp black pepper
- 5 tbsp butter
- 3/4 lb pasta (I used angel hair)
- 1/2 cup chopped fresh parsley
Bring a pot of water to a boil.
Meanwhile, heat the olive oil in a heavy skillet over medium-high heat, then sauté shrimp, turning over once, until just cooked through, about 2 minutes or so. Transfer with a slotted spoon to a large bowl.
Add the garlic to the remaining oil in skillet along with the red pepper flakes, wine, salt and pepper and cook over high heat, stirring occasionally for about 1 minute. Add the butter to skillet, stirring until melted, and stir the shrimp back in. Remove skillet from heat.
By this time your water should've boiled and pasta cooked (fresh angel hair takes a whopping minute). Toss the pasta well with shrimp mixture and parsley and serve.