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This was delicious and so simple and fast. Adapted from Gourmet Magazine.


  • 1/4 cup olive oil
  • 1 lb peeled and deveined large shrimp (raw; 20 to 25 per lb)
  • 4 large garlic cloves, minced
  • 1/2 teaspoon dried hot red-pepper flakes
  • 1/2 cup dry white wine
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 5 tablespoons unsalted butter
  • 4 oz thin spaghetti


  • 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, 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 in skillet adding some of reserved cooking water if necessary to keep moist.

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