Ingredients:
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1/4 cup meyer lemon olive oil
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1 lb peeled and deveined large shrimp (raw; 18 to 20 per lb)
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4 large garlic cloves, unpeeled, minced
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1/2 teaspoon dried hot red-pepper flakes
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1/2 cup dry white wine (Trione Sauvignon Blanc preferred)
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dash of salt
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a couple of dashes of pepper
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5 tablespoons unsalted butter
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3/4 lb capellini (angel-hair pasta)
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1/2 cup chopped fresh flat-leaf parsley
Preparation
shrimp + sauce:
Heat oil in a 12-inch heavy skillet over moderately high heat until hot, add shrimp, turning over once until just cooked through (about 2 minutes) and transfer shrimp to a large bowl and set aside. Add garlic to remaining oil along with red pepper flakes, wine, salt, and pepper and cook over high heat, stirring occasionally for 1 minute.
Add in butter until melted. Toss in shrimp. Set aside.
pasta:
Bring a 8-quart pot of water to boil. When boiling, just before adding pasta, add salt. Put in pasta and cook until tender, about 3-4 minutes. Strain pasta when cooked and toss in with the shrimp and sauce, garnish with finely chopped parsley.
Enjoy!
