1/2 lb long noodle pasta (angel hair, linguine, cappellini, spinach fettucine as pictured above, etc.)
2 T organic olive oil
1/2 t red pepper flakes
3-5 cloves organic garlic, minced
1 handful of freshly chopped parsely
1/2 pound raw shrimp, deveined (peeling can be done before, but tastes better cooked in the shell)
1/4 cup white wine--Pinot Grigio works well
1 T organic butter
salt and pepper to taste
Heat olive oil over low heat and add minced garlic and red pepper flake and a pinch of parsley to infuse their flavors.
Turn heat up to medium. Deglaze pan with wine and simmer for a couple minutes. Add butter to the pan to melt and add shrimp and cook just until slightly opaque (don't overcook), then add pasta when al dente (5-10 min). Finally, add all but a dash of parsley, salt and pepper, and mix to coat evenly. Garnish with parsley and serve immediately.