Shrimp Scampi Pasta

1/4 cup olive oil

1 lb peeled and deveined large shrimp

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 capellini (angel hair pasta)

1/2 cup chopped fresh flat-leaf parsley

Bring a 6-8 quart pot of salted water to boil.

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.

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 the reserved cooking water (if necessary to keep moist).

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