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Shrimp Scampi Pasta Shawns

4 Servings

1/4 Cup Olive oil
1 Lb (U25) shrimp, peeled, Deveined
4 Large Garlic cloves, Pressed Or Minced
1/2 Tsp hot red-pepper flakes, Dried
1/2 Cup Dry white wine
1 Tsp Salt
1/2 Tsp Black pepper
5 Tbl butter, Unsalted
3/4 Lb Pasta
1/2 Cup fresh flat-leaf Parsley, Chopped

Bring a 6 to 8 quart 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.
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