1 pound angel hair pasta
6 garlic cloves, crushed
1/2 cup fresh flat-leaf parsley, chopped
Coarse black pepper
1/4 cup extra-virgin olive oil
24 medium-size raw shrimp, peeled, deveined, and tails removed
1 teaspoon crushed red pepper flakes
1/2 cup dry white wine
Zest and juice of 1 lemon
5 tablespoons cold unsalted butter
Preheat a grill pan or outdoor grill on high.
Place a large pot of water over high heat to boil. Salt the water and cook the angel hair pasta until al dente (with a bite). Heads up: You will be using a couple of ladles of cooking water before draining the pasta.
While the shrimp are grilling, preheat a large skillet over medium-high heat. Add the reserved garlic mixture and the red pepper flakes; cook for 1 to 2 minutes or until the garlic is lightly golden brown.
Add the wine to the skillet and cook for 1 minute, then add 2 ladles of the pasta cooking water and the lemon zest and juice and continue to cook for 2 minutes. Add the butter and stir until melted. Add the grilled shrimp, toss to coat,
This is a master recipe with 2 variations. After these 3 recipes comes another angel hair pasta master recipe with 2 variations, so I am going to alter them every day, but it will still be angel hair for 6 days straight! Good thing I like angel hair :). I also decided to only make 1/2 of each recipe so we wouldn't be eating angel hair for every meal, just dinners. This one was very good. I tried to cut back on the oil, but didn't make much of a dent in the fat with all that butter in there. Next time I will cut back on the butter some. I'm sure it's the fat that makes it taste so good :). My girls eat these spaghetti recipes up, so they will like this week! I didn't change anything in the recipe.
RR's tidbit is: "If the fish folks at your market won't peel and tail the shrimp for you, ask for 'easy-peels' (deveined raw shrimp in the shell) and just slide the shells off when you bring them home from the market."