4 Servings 20 min Cook
16 Oz Shrimp
4 Clove Garlic
12 Oz Whole Wheat Pasta
1/2 Cup Parsley
1 Tsp Salt
4 Fl oz White Wine
5 Tbsp Butter
1/4 Cup Olive Oil
1/2 Tsp Crushed Red Pepperr Flakes
1/2 Tsp Pepper
Peel and devein shrimp.
Push garlic through garlic press, including skins.
Finely chop 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 saut 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.