1/4 cup olive oil
1 lb peeled and deveined large shrimp, thawed (raw: about 20-25 large shrimp)
4 large garlic cloves, minced (about 4 teaspoons)
1/2 cup dry white wine
1 teaspoon salt
1/2 teaspoon black pepper
5 tablespoons unsalted butter
3/4 lb capellini (angel-hair pasta)
1/2 cup chopped fresh flat-leaf parsley
Bring a 6- to 8-quart pot of salted water to a boil.
Meanwhile, heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté shrimp, turning over once, until just cooked through, about 2 minutes, and transfer with a slotted spoon to a large bowl.
Add garlic to oil remaining in skillet along with wine, salt, and pepper. Cook over high heat, stirring occasionally, for 1 minute.
Add butter to skillet, stirring until melted, and stir in cooked shrimp.
Remove skillet from heat.
Cook pasta in boiling water until just tender, about 3 minutes. Reserve 1 cup pasta-cooking water, then drain pasta in a colander. Toss pasta well with shrimp mixture and parsley in large bowl, adding some of reserved cooking water if necessary to keep moist.