1/4 C olive oil
4 cloves garlic, chopped1 lb. shrimp, peeled and de-veined
1/2 tsp red pepper flakes
1/2 C white wine
1 tsp salt
1/2 tsp pepper
5 T butter
1/2 C fresh parsley, chopped
1 lb. pasta (angel hair or penne)
In a large saute pan heat the oil on medium and add the garlic and shrimp. Add the red pepper and white wine. Cook until the liquid is boiling and has reduced by about half. Add the butter 1 T at a time. The sauce should thicken. Add the salt, pepper, and parsley. Serve with cooked pasta.
If you like more sauce, you can take the shrimp shells and a little water to make a shrimp broth to add to the shrimp when adding the wine.
For a healthier option you can decrease the oil and butter by half, but depending on how you like your sauce you may want to add a tiny bit of thickener at the end.
Mushrooms and squash are good optional ingredients to add. Just add them before the shrimp.