3/4 lb angel hair pasta or spaghetti (cooked accord to package)
1 Tbsp olive oil
2 cloves, garlic, chopped
1 lb frozen peeled and deveined shrimp, thawed (or fresh)
3/4 c dry white wine
1/4 tsp crushed red pepper
2 Tbsp butter
1. Heat oil in a large skittet over medium heat. Add garlic and cook, stirring for 1 minute (do not allow to brown).Add shrimp, wine, red pepper, and 1/2 tsp salt. Simmer until shrimp are pink (2-3 minutes). Stir in butter until melted.
2. Toss pasta with shrimp and serve.