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Shrimp Scampi Pasta

['1/4 cup olive oil', '1 lb peeled and deveined large shrimp (raw; 20 to 25 per lb)', '4 large garlic cloves, left unpeeled and forced through a garlic press', '1/2 teaspoon dried hot red-pepper flakes', '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 red pepper flakes, wine, salt, and pepper and cook over high heat, stirring occasionally, 1 minute. Add butter to skillet, stirring until melted, and stir in 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.

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