2 oz oil 6 oz shrimp 1 tsp pureed garlic 2 oz white wine 2 tbsp lemon juice 1.5 oz unsalted butter 1 tsp chopped parsley 1/4 tsp chili flakes 1 roma tomato, diced 1 tbsp basil, chiffonade 9 oz angel hair pasta, cooked
1Pre-heat a sauté pan to medium heat.
Place the oil and garlic in to the pan. Let the garlic fry for few seconds until golden brown.
Season the shrimp with salt and pepper. Add the shrimp to the pan. Cook the shrimp on both sides.
Add the wine to the pan. Deglaze and add the lemon juice and the chili flakes.
Place angel hair pasta in 180+ degree water. Reheat for 10 seconds.
Add tomatoes, basil, salt and pepper and butter to pan.
Shake all excess water from pasta before adding to pan.
Spin pasta on tongs and pile high in center of bowl. Use spatula to scrape remaining ingredients from pan on top of pasta.
Garnish with the chopped parsley.