DIABLO SHRIMP & ANGEL HAIR PASTA

By jarren

Ingredients

• 1/2 cup (125 mL) unsalted butter
• 1 tbsp (15 mL) finely chopped garlic
• 1/2 tsp (5mL) cayenne pepper
• 1/2 cup (125mL) dry white wine
• 4 tbsp (60 mL) finely chopped fresh parsley
• 1 lb. (450 g.) jumbo shrimp (about 16), deveined but not peeled
• 1/2 tsp (2 mL) kosher salt
• 8 oz. (227 mL) angel hair (capellini) pasta
• 1/4 cup (50 mL) extra-virgin olive oil
• 1/3 cup freshly grated Parmesan cheese
• 1 lemon, halved

Preparation

Step 1

In a small saucepan over medium heat, combine the butter, garlic and cayenne pepper. Add the wine, raise the heat to high and cook until reduced by half.

Allow to col. Stir in 2 tbsp of the parsley.

Place shrimp in medium bowl. Pour butter mixture over shrimp. Add salt. Toss shrimp to coat them thoroughly.

Place shrimp directly over high heat and grill, turning once, until just opaque, three to four minutes total.

If flare-ups occur, temporarily move shrimp away from flame, positioning them over indirect heat.

Meanwhile, bring a saucepan full of salted water to a boil. Add pasta and cook until al dente. Drain and toss with olive oil, cheese and remaining 2 tbsp parsley.

Transfer shrimp to bowl and squeeze juice from lemon halves over them.

Toss well and serve immediately with pasta.