Ingredients:
1 lb angel hair pasta
2 tablespoons olive oil
2 tablespoons butter
1 1/2 lbs shrimp, peeled,tails left on,deveined,and rinsed ( 35 to 40 per lb.)
3 tablespoons minced garlic
3/4 teaspoon hot chili flakes
1/4 teaspoon fresh ground pepper
salt
1 cup dry white wine
2 cups fresh basil leaves, slivered
1/2 cup toasted pine nuts
Directions:
In a 6- to 8-quart pan over high heat, bring about 4 quarts water to a boil; add angel hair and cook, stirring occasionally, just until tender to bite, 3 to 4 minutes.
Drain pasta, reserving about 1/3 cup cooking liquid; return pasta to pan.
Meanwhile, large frying pan over medium-high heat, melt butter with olive oil.
Add shrimp, garlic, chili flakes, pepper, salt; stir for 2 minutes.
Add wine; stir often until shrimp are opaque.
Cook 2 more minutes.
Stir in basil.
Pour shrimp mixture into pan with cooked pasta; mix gently.
If mixture is too dry, add reserved pasta-cooking liquid.
Divide evenly among four wide, shallow bowls.
Add salt to taste.
Top with pine nuts.
And Grated cheese.
Servings: 6
Time preparation: 15 min.
Time total: 30 min.