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Pasta with shrimp, garlic, and parsley

by 

Appears in Treme: Stories and Recipes from the Heart of New Orleans by Lolis Eric Elie. Read our review.

Yield: 2 servings 

Ingredients:

1/2 lb. dried angel hair pasta or linguine 
2 tbsp. olive oil         
6 cloves garlic, finely chopped (about 2 tbsp.) 
1 lb. medium shrimp, peeled and deveined 
salt 
1/2 tsp. red pepper flakes 
3 tbsp. fresh parsley, chopped 
2 tbsp. dry white wine 

Method:
  1. Bring a pot 3/4 full of water to a boil over high heat. Add the pasta, stir once or twice, and cook until al dente, about 7 minutes for angel hair or according to package directions. Drain the pasta and set aside.
  2. In a skillet over medium heat, heat the olive oil. Add the garlic and sauté for 2 minutes. Add the shrimp, 1/2 teaspoon salt, and the red pepper flakes and sauté until the shrimp are cooked through, about 3 to 4 minutes. Add the pasta, parsley, and wine and sauté for one more minute to allow the flavors to blend.
  3. Taste and adjust the seasoning. Serve at once.
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