Times recipe incorporating suggestions by commenters to make sauce more flavorful
PREPARE pasta as directed; RESERVE 1/2 cup of pasta water.
Meanwhile, SHELL shrimp, RESERVING shells; SIMMER shrimp shells in the wine for ~10 minutes; STRAIN; DISCARD the shells; RESERVE enriched wine.
COMBINE olive oil and garlic; In a large skillet over medium heat, MELT butter; ADD garlic and oil; SAUTE until fragrant, about 1 minute.
COMBINE enriched wine and pasta water; ADD to skillet with salt, red pepper flakes and black pepper; bring to a SIMMER.
Let SIMMER until liquid is reduced by half, about 2 minutes.
ADD shrimp; COOK, STIRRING, until shrimp turn pink, 2 to 4 minutes depending upon size.
STIR in parsley and lemon juice.
SERVE over cooked pasta with crusty bread
1. RESERVE half a cup of the cooked pasta water; the starch in the pasta water thickens the sauce a bit and permits it to cling to the pasta. 2. RESERVE shells (do not discard!); shrimp shells are wonderful flavor enhancers.
Per Serving (excluding unknown items): 472 Calories; 31g Fat (67.2% calories from fat); 29g Protein; 5g Carbohydrate; trace Dietary Fiber; 247mg Cholesterol; 1038mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 1/2 Fat.