- 6 tbsp EVOO
- 1 lb of uncooked shrimp (peel and devein)
- 4 garlic cloves, chopped or pressed
- 1 tsp red pepper flakes
- ½ c dry white wine (or 1/4 cup dry white vermouth)
- 1 tbsp fresh lemon juice
- 4 tbsp butter
- 1 tsp salt
- ½ tsp pepper
- 3/4 lb pasta (angel, thin spaghetti, whatever)
- ¼ c chopped parsley
Boil water & cook pasta al-dente. Reserve a little of the water from the pasta to add to the sauce.
Heat oil in a skillet at medium-high.
Cook the shrimp for a couple minutes (until they just start to turn pink) and then remove them to a bowl.
Cook the garlic, red pepper, salt, pepper in the pan for 30 seconds, then add the wine.
As the wine starts to cook off add the butter.
Once the butter melts throw the shrimp in, stir, and remove from heat.
Toss the pasta with the shrimp and sauce, adding pasta water to until you reach your desired sauciness (don't add more than one cup though).