Spicy Shrimp & Angel Hair Pasta

• 4 ounces unsalted butter
• 1 tablespoon finely minced garlic
• 1 teaspoon cayenne
• 1/2 cup dry white wine
• 5 tablespoons finely chopped flat leaf parsley
• 1 lb jumbo shrimp, deveined but not peeled (about 16)
• 1/2 teaspoon kosher salt
• 12 ounces angel hair pasta
• 1/4 cup extra virgin olive oil
• 1/2 cup grated parmesan cheese
• 1 lemon, halved

1. In a small saucepan over medium-low heat, heat the butter, garlic and cayenne.
2. Cook until the garlic is soft, about 3 minutes.
3. Add the wine, raise the heat to high, and cook until reduced by half.
4. Allow to cool.
5. Stir in 2 tbl.
6. of the parsley.
7. Pour the butter mixture over the shrimp.
8. Add the salt and toss everything to coat evenly.
9. Grill the shrimp over high heat (or you can cook in a skillet on the stove, but they are better on the grill), turning once, until just cooked and opaque, about 3-4 minutes total.
10. Meanwhile, cook the pasta al-dente.
11. Drain and toss with the olive oil, parmesan and remaining parsley.
12. Transfer the shrimp to a bowl and squeeze the lemon over them.
13. Toss.
14. To serve, put a bed of pasta on each plate and top with 4 large shrimp, and a sprig of parsley.

butter, garlic, cayenne, white wine, flat leaf parsley, jumbo shrimp, kosher salt, pasta, extra virgin olive oil, parmesan cheese, lemon

Taken from www.food.com/recipe/spicy-shrimp-angel-hair-pasta-52119 (may not work)