Buttery and lush with garlic, this dish, though simple to prepare, feels indulgent. Adapted from Gourmet. Please note: this is an adopted recipe and I hope to make it soonest. If you make it before I do, I would appreciate feedback, Thanks ! ZWT REGION:Italy.
- 1⁄4 cup olive oil
- 1 lb peeled and deveined large shrimp (raw, 20 to 25 per lb)
- 4 large garlic cloves, left unpeeled and forced through a garlic press
- 1⁄2 teaspoon hot red pepper flakes
- 1⁄2 cup dry white wine
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 5 tablespoons unsalted butter
- 3⁄4 lb capellini (angel-hair pasta)
- 1⁄2 cup chopped fresh flat-leaf parsley
- Bring a 6- to 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 sauté 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.