By Brad Goldfarb
- ¼ cup Romanico Extra Virgin Arbequina 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
- ½ tsp dried hot red-pepper flakes
- ½ cup dry white wine
- 1 tsp salt
- ½ tsp black pepper
- 5 tbsp unsalted butter
- ¾ lb capellini (angel-hair pasta)
- ½ cup chopped fresh flat-leaf parsley
- 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 of pasta-cooking water, then drain pasta in a colander. Toss pasta well with shrimp mixture and parsley in large bowl, adding some reserved cooking water if necessary to keep moist.