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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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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 . Ingredients:
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 |
Directions:
1. Bring a 6- to 8-quart pot of salted water to a boil.
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.
3. 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.
4. Cook pasta in boiling water until just tender, about 3 minutes.
5. Reserve 1 cup pasta-cooking water, then drain pasta in a colander.
6. Toss pasta well with shrimp mixture and parsley in large bowl, adding some of reserved cooking water if necessary to keep moist.
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