Red Pepper Lemon Shrimp - cooking recipe

Ingredients

12 ounces uncooked pasta (shape is up to you, we like wheat linguine)
olive oil
1 1/2 lbs large shrimp, peeled, deveined, tails removed
1 1/2 tablespoons olive oil
1 teaspoon crushed red pepper flakes (more or less to taste)
3 -5 garlic cloves, roughly chopped
2 bay leaves
1/2 cup good white wine (we prefer one slightly on the dry side)
1 lemon, cut into 1/4-inch slices
1/4 cup chopped fresh parsley
salt and pepper
1 tablespoon butter
lemon wedge (for garnish) (optional)

Preparation

Cook pasta in salted water till al dente. Drain well and toss with a little olive oil (to prevent it sticking together).
While pasta cooks, in a large skillet, heat 1-1/2 T. olive oil over medium heat. Add shrimp, red pepper, garlic, and bay leaf to pan. Cook, stirring frequently, 3 minutes.
Add wine and lemon slices to pan; increase heat to high and bring to a simmer. Cook till liquid is reduced by half (about 3 minutes). Turn off flame and add parsley and 1 T. butter, stirring till butter melts and is well distributed. Season with salt and pepper to taste.
To serve, spread pasta on plates and top with shrimp mixture, drizzling a little sauce over each portion. Garnish with lemon wedges if desired. (You may want to warn guests not to eat the bay leaf, but the lemon slices are fair game, in my opinion, though some may prefer to remove them prior to serving).