Active Time

　　10 min

　　Total Time

　　20 min

　　Buttery and lush with garlic, this dish, though simple to prepare, feels indulgent.

　　Editors Note: Want to know more about how to make this dish? Check out our video here.

　　

Ingredients

Makes 4 servings

　　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 dried 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

　　

Step 1

Bring a 6- to 8-quart pot of salted water to a boil.

　　

Step 2

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.

　　

Step 3

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.

　　Cooks' Note

　　

See How to Make This Recipe