Serves 4 people 1/4 cup olive oil 1 lb peeled and deveined large shrimp (raw; 20 to 25 per lb) 6 large garlic cloves, minced 1/4 TSP dried red-pepper flakes 1 cup dry white wine Juice from ½ fresh lemon 1 TSP salt 1/2 TSP black pepper 6 TBSP unsalted butter 3/4 lb whole wheat angel-hair pasta 1/2 cup chopped fresh flat-leaf parsley
Bring a 6- to 8-quart pot of salted water to a boil.
Meanwhile, heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté shrimp, turning over once, until just cooked through, about 2 minutes each side, and transfer with a slotted spoon to a large bowl. Add garlic to oil remaining in skillet along with red pepper flakes, wine, salt, and pepper and cook over high heat, stirring occasionally, 1 minute. Add butter to skillet, stirring until melted, and stir in shrimp. Remove skillet from heat.
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.
I tried this recipe with the 2007 Parducci Chardonnay and it paired very well. Parducci is from California's Mendocino County and practices sustainable farming. There was a good balance of buttery mouth feel with complimenting tropical fruit works well with the shrimp flava. Try serving the Parducci just below room temperature.