1/4 cup olive oil
1 lb peeled and deveined large shrimp (raw; 20 to 25 per lb)
4 large garlic cloves, forced through a garlic press
1/2 teaspoon dried hot red-pepper flakes
zest of one lemon
Juice of one lemon
3 tablespoons drained capers
1/2 cup dry white wine
1 teaspoon salt or to taste
1/2 teaspoon freshly ground black pepper
5 tablespoons unsalted butter
3/4 lb angel hair pasta
1/2 cup chopped fresh flat-leaf parsley
Bring a large stock 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 saute 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, lemon zest, lemon juice, capers, 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. 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 the reserved cooking water if necessary to keep moist.