To make this gluten-free, I used an organic brown rice spaghetti pasta instead of the angel hair.
1/4 cup olive oil
4 large garlic cloves, pressed
1/2 teaspoon dried hot pepper flakes
1/2 cup dry white wine
1 teaspoon salt
1/2 teaspoon black pepper
5 Tablespoons unsalted butter
3/4 pound of angel hair pasta
1/2 cup chopped fresh Italian parsley
zest of 1 lemon, grated
Bring a large pot of salted water to a boil.
Meanwhile, heat oil in a large skillet over medium high heat until hot but not smoking. Add shrimp and saute, turning once, until cooked through, about 2 minutes. Remove shrimp 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 stirring for a minute. Add butter to skillet, stirring until melted and stir in shrimp. Remove from heat.
Cook pasta in boiling water until just tender, about 3 minutes. Reserve 1 cup of pasta water, then drain pasta in a colander.
Toss pasta well with shrimp mixture and parsley in bowl, adding reserved cooking water, if needed to keep moist.
Top with lemon zest.
A light dusting of Parmesan, if desired.