Langoustine Pasta

• 2 tablespoons olive oil, extra virgin
• 1 lb langoustine (or shrimp)
• 4 large garlic cloves, minces (I add more!)
• 1 pint grape tomatoes, halved (or quartered roma's)
• 2 tablespoons capers, drained
• 1/2 teaspoon crushed red pepper flakes
• 1/2 cup dry sherry
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons unsalted butter
• 1 lb thin spaghetti (or angel hair)
• 1/2 cup fresh flat-leaf parsley, chopped

1. Bring a 6- to 8-quart pot of salted water to a boil.
2. Meanwhile, heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then saute langoustine tails, turning over once, until just cooked through, about 4 minutes, and transfer with a slotted spoon to a large bowl.
3. Add garlic to oil remaining in skillet along with red pepper flakes, sherry, salt, and pepper and cook over high heat, stirring occasionally, 1 minute. Add butter to skillet, stirring until melted, then stir in tomatoes, capers and langoustines. Saute for a minute or two. Remove skillet from heat.
4. 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.

olive oil, langoustine, garlic, grape tomatoes, capers, red pepper, dry sherry, salt, black pepper, unsalted butter, thin spaghetti, fresh flatleaf parsley

Taken from www.food.com/recipe/langoustine-pasta-469697 (may not work)