Can you tell we love shrimp here in Louisiana? This is, what, my second shrimp recipe in a week or so! Yes, we certainly do love our shrimp. And this recipe was very EASY!
1/4 cup olive oil
1 pound peeled and deveined large shrimp (raw, 20-25 per pound)
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 cracked black pepper
5 tablespoons UNSALTED butter
3/4 pound capellini (angel hair pasta) *I didn't have this, so I substituted fettucini
1/2 cup chopped fresh flat leaf parsley *Also didn't have fresh parsley - used a little dried
Meanwhile, heat oil in a 12-inch 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.
Cook pasta until just tender. Reserve 1 cup of pasta cooking water, then drain pasta in a colander. Toss pasta well with shrimp mixture and parsley in a large bowl, adding some of the reserved cooking water if necessary to keep moist.
And I finished off my pasta with a handful (or three) of fresh figs!