A delightful pasta dish featuring succulent shrimp in a garlic butter sauce, perfect for a quick and flavorful meal.
Bring a large pot of salted water to a boil.
Salting the water enhances the flavor of the pasta.
Cook the spaghetti in the boiling water until al dente, then drain and set aside.
Reserve some pasta water to adjust the sauce consistency later.
Heat olive oil in a skillet over medium-high heat.
Ensure the oil is hot but not smoking to avoid burning.
Sauté the shrimp in the skillet until pink and cooked through, then remove and set aside.
Avoid overcooking the shrimp to keep them tender.
Add garlic and red pepper flakes to the skillet and sauté until fragrant.
Stir constantly to prevent the garlic from burning.
Pour in the white wine and let it reduce slightly.
Scrape the bottom of the skillet to incorporate all the flavors.
Stir in the butter until melted and combined.
Use cold butter to create a smooth sauce.
Return the shrimp to the skillet and toss to coat in the sauce.
Ensure the shrimp are evenly coated with the sauce.
Add the cooked spaghetti to the skillet and toss to combine.
Add reserved pasta water if the sauce needs thinning.
Garnish with parsley and serve warm.
Serve immediately for the best flavor and texture.
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