1/4 c Olive oil
1 lb U25 shrimp; peeled, Deveined
4 cl Garlic; pressed or minced
1/2 ts Hot red pepper flakes
1/2 c Dry white wine
1 ts Salt
1/2 ts Black pepper
5 tb Unsalted butter
3/4 lb Pasta
1/2 c Fresh flat-leaf parsley;
- chopped
Bring a 6 to 8 qt pot of salted water to a boil.
Meanwhile, heat oil in a 12" 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.
