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1
Preheat a grill pan or outdoor grill on high.
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2
Place a large pot of water over high heat to boil.
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3
Salt the water and cook the angel hair pasta until al dente, with a bite.
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4
Heads up: You will be using a couple of ladles of cooking water before draining the pasta.
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5
While the pasta cooks, in a bowl combine the garlic, parsley, salt, pepper, and the EVOO.
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6
Place half of the garlic mixture with the shrimp in another bowl and toss to coat evenly.
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7
Transfer the shrimp to the hot grill and cook for about 2 to 3 minutes on each side, until the shrimp are firm and opaque.
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8
While the shrimp are grilling, preheat a large skillet over medium-high heat.
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9
Add the reserved garlic mixture and the red pepper flakes; cook for 1 to 2 minutes, or until the garlic is lightly golden brown.
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10
Add the wine to the skillet and cook for 1 minute, then add 2 ladles of the pasta cooking water and the lemon zest and juice and continue to cook for 2 minutes.
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11
Add the butter and stir until melted.
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12
Add the grilled shrimp, toss to coat, add the drained angel hair pasta, and toss to coat again.
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13
Taste and adjust the seasoning with salt and pepper.
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14
Divide the pasta and shrimp among 4 serving plates.
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15
If the fish folks at your market wont peel and tail the shrimp for you, ask for easy-peels (deveined raw shrimp in the shell) and just slide the shells off when you bring them home from the market.
