Ingredients:

angel hair pasta

olive oil

shrimp (peeled and deveined)

garlic

smoked paprika

cayenne

salt and pepper

butter

white wine (or use pasta water)

 

Instructions:

1. Cook pasta in salty water until al dente (add a little oil to keep from boiling over); drain and keep some of the pasta water for later.

2. Heat oil and a pat of butter in sautee pan; add shrimp and cook just until light pink and starting to curl (do not overcook). Remove shrimp and set aside

3. Add garlic to used pan and whisk; add ¼ c of wine or pasta water and continue to whisk. Add paprika and cayenne. Gradually add pats of butter until smooth and buttery.

4. Toss shrimp and pasta in pan with butter sauce. Coat well and serve.

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