Spicy Shrimp & Angel Hair Pasta - cooking recipe

Ingredients

4 ounces unsalted butter
1 tablespoon finely minced garlic
1 teaspoon cayenne
1/2 cup dry white wine
5 tablespoons finely chopped flat leaf parsley
1 lb jumbo shrimp, deveined but not peeled (about 16)
1/2 teaspoon kosher salt
12 ounces angel hair pasta
1/4 cup extra virgin olive oil
1/2 cup grated parmesan cheese
1 lemon, halved

Preparation

In a small saucepan over medium-low heat, heat the butter, garlic and cayenne.
Cook until the garlic is soft, about 3 minutes.
Add the wine, raise the heat to high, and cook until reduced by half.
Allow to cool.
Stir in 2 tbl.
of the parsley.
Pour the butter mixture over the shrimp.
Add the salt and toss everything to coat evenly.
Grill the shrimp over high heat (or you can cook in a skillet on the stove, but they are better on the grill), turning once, until just cooked and opaque, about 3-4 minutes total.
Meanwhile, cook the pasta al-dente.
Drain and toss with the olive oil, parmesan and remaining parsley.
Transfer the shrimp to a bowl and squeeze the lemon over them.
Toss.
To serve, put a bed of pasta on each plate and top with 4 large shrimp, and a sprig of parsley.