Prep 15 mins
Cook 15 mins
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.
I reduced both the olive oil and butter to 3 Tbsp. and added a bit more red pepper flakes because we like things a bit more spicy. It was fantastic! We will definitely add this to our regular pasta meal rotation. Thanks for sharing!
Excellent delicate, but rich, flavor. We will definitely make this again!
This is an excellent tasting recipe, however it was a little greasy. I will make it again, but will reduce the oil and butter by a couple tablespoons each. Did not add salt because I tossed in a couple of handfuls of Parmesan cheese to bring sauce together and that was plenty salty. I would advise adding pasta to the saute pan with the sauce and shrimp and cooking over very low heat to allow the pasta to absorb the sauce. I must be a wimp because I could not get the garlic through the press with the peel on so I just threw it in whole and fished it out before serving. All in all, we really enjoyed our meal and will definitely keep this one in my cookbooks. Thanks so much for sharing.