Shrimp Scampi Pasta

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1/4 cup olive oil
1 lb peeled and deveined large shrimp (raw, 20 to 25 per pound)
4 large garlic cloves, left unpeeled and forced through garlic press
1/2 tsp dried hot red pepper flakes
1/2 cup dry white wine
1 tsp salt
1/2 tsp black pepper
5 tbsp unsalted butter
3/4 pound capellini (angel hair) pasta
1/2 cup chopped fresh flat leaf parsley


Bring 6-8 quart pot salted water to boil. 


Meanwhile, heat oil in 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 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. 



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. 

- From Epicurious

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