Diablo Shrimp and Angel Hair Pasta



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Still working on my Pasta binders and found this. The next time DH wants steak, I know what I am having. lol

Diablo Shrimp and Angel Hair Pasta

1/2 cup unsalted butter
1 TB. finely chopped garlic
1 tsp. cayenne pepper
1/2 cup dry white wine
4 TB. finely chopped fresh parsley
1 lb. jumbo shrimp (about 16), deveined but not peeled
1/2 tsp. kosher salt
8 oz. angel hair (capellini) pasta
1/4 cup extra-virgin olive oil
1/3 cup freshly grated Parmesan Cheese
1 lemon, halved

1. In a small saucepan over medium heat, combine butter, garlic and cayenne pepper. Cook until the garlic is soft, about 5 minutes. Add wine, raise the heat to high and cook until reduced by half. Allow to cool. Stir in 2 TB. of parsley.
2. Place shrimp in a medium bowl. Pour butter mixture over the shirmp. Add salt. Toss shrimp to coat them thoroughly. Place shrimp directly over high heat and grill, turning once, until just opaque, 3 to 4 minutes total.
3. Meanwhile, bring a saucepan of salted water to a boil. Add the pasta and cook until al dente. Drain and toss with the olive oil, cheese and the remaining 2 TB. of parsley.
4. Transfer shrimp to a bowl and squeeze the juice from lemon halves over them. Toss well and serve immediately with the pasta. Serves 4

Source: Weber's Art of the Grill - 1999