Shelly's Recipe

DIABLO SHRIMP AND ANGEL HAIR PASTA

Category: Pasta - Seafood

1/2 cup unsalted butter
1 tbsp finely chopped garlic
1/2-1 tsp cayenne pepper
1/2 cup dry white wine
4 tbsp fresh finely chopped parsley
1 lbs (about 16) jumbo shrimp, deveined but not peeled
1/2 tsp kosher salt
8 oz angel hair pasta
cup extra virgin olive oil
1/3 cup freshly grated Parmesan cheese
1 lemon, halved

In a small saucepan over medium heat, combine the butter, garlic and cayenne pepper. Cook until the garlic is soft, about 5 minutes. Add the wine, raise the heat to high and cook until reduced by half. Let cool. Stir in 2 tbsp of the parsley.

Place the shrimp in a medium bowl. Pour the butter mixture over the shrimp. Add the salt. Toss the shrimp to coat them thoroughly. Place the shrimp directly over high heat and grill, turning once, until just opaque, about 3 to 4 minutes total. If flare-ups occur, temporarily move the shrimp away from the flame, positioning them over indirect heat.

Meanwhile, bring a saucepan full of salted water to a boil. Add the pasta and cook until al dente. Drain and toss with the olive oil, cheese and the remaining 2 tbsp parsley. Transfer the shrimp to a bowl and squeeze the juice from the lemon halves over them. Toss well and serve with the pasta. Serves 4