SHRIMP SCAMPI CODDLED IN ANGEL HAIR PASTA

16 large shrimp (about 1/2 pound) peeled and deveined
2 tablespoons extra virgin olive oil
2-3 garlic cloves, peeled and minced
Red pepper flakes, dash of
Salt and pepper to taste
1/2 cup dry white wine
1/2  lemon, juice and zest
2 tablespoons cold butter, divided into half
4 ounces angel hair pasta, plus reserved pasta water
Parsley, garnish

In a medium skillet over medium heat, add olive oil and sauté garlic and red pepper flakes until heated through (about a minute). Add shrimp, which have been salted and peppered, and continue cooking until the shrimp have turned pink (about 3 minutes). Remove from pan and keep warm while cooking the pasta.

In a pot, heat 4 quarts of water (slightly salted up to 1 tablespoon) until boiling. Add angel hair and cook to just under desired doneness (about 3 minutes). Angel hair cooks quickly and continues to cook after removed from pot. RESERVE PASTA WATER, but drain the pasta in a colander.

Add wine, and lemon juice to skillet and cook until about 1/2 of the liquid is left. Whisk in half of the butter and when melted the other half. Adding cold butter to hot sauce will thicken the sauce as it emulsifies. Add a bit of the reserved pasta water until you get the desired consistency. The shrimp goes back into the skillet and coat with the sauce. Add the pasta and toss with the shrimp. Serve immediately with parsley leaves as garnish. Serves 2.

This dish only takes under 30 minutes and is so tasty, healthy, and all of the ingredients should be available. Support your local seafood market!