Langoustine Pasta - cooking recipe

Ingredients

2 tablespoons olive oil, extra virgin
1 lb langoustine (or shrimp)
4 large garlic cloves, minces (I add more!)
1 pint grape tomatoes, halved (or quartered roma's)
2 tablespoons capers, drained
1/2 teaspoon crushed red pepper flakes
1/2 cup dry sherry
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons unsalted butter
1 lb thin spaghetti (or angel hair)
1/2 cup fresh flat-leaf parsley, chopped

Preparation

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 saute langoustine tails, turning over once, until just cooked through, about 4 minutes, and transfer with a slotted spoon to a large bowl.
Add garlic to oil remaining in skillet along with red pepper flakes, sherry, salt, and pepper and cook over high heat, stirring occasionally, 1 minute. Add butter to skillet, stirring until melted, then stir in tomatoes, capers and langoustines. Saute for a minute or two. 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.