2 Lbs peeled and de-veined shrimp
1 stick unsalted butter (1/2 cup)
2 cloves garlic minced
1/4 – 1/2 t red pepper flakes
2 T parsley minced
Zest and juice of one lemon
1/2 cup white wine
1/2 cup pasta water
12 ounces Angel Hair Pasta
Put water on to boil. Add salt. Add pasta and set time to cook to al dente.
Over medium high heat melt butter. Saute garlic and red pepper flake 1 minute being careful to stir constantly so as to not burn garlic. Add juice and zest of lemon. Add white wine. Bring to simmer and then add shrimp. Stir the shrimp to ensure all cook evenly, about 3-4 minutes. When pasta is done scoop out 1/2 c pasta water and add to the shrimp.
Drain the pasta. Add pasta and parsley to the shrimp and stir to evenly coat the pasta with the sauce.
Submitted by: Frank Z.