Shrimp Scampi Pasta

There is just something about this dish that makes me think of the times when the temp outside was hot and the sun was beaming down on me. The windows down  and radio cranked up driving along the Atlantic Ocean with the salty fragrance of the wind blowing my long blonde hair. I believe this is just one of the many joys of Summer. In any case if your desiring a seafood dish restaurant worthy, but just can't give up the air conditioning...haha this dish is more than perfect for you.





active time: 10 min
total time: 20 min


Ingredients


1/4 cup olive oil

1 lb peeled and deveined large shrimp (raw; 20 to 25 per lb)  ( I like to purchase the shrimp that the tails have been removed)

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 angel-hair pasta

1/2 cup chopped fresh flat-leaf parsley





Preparation

• 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. makes 4 servings A Gourmet recipe