Shrimp Scampi with Artichokes

Ingredients

• 3/4 pounds capellini, angel-hair pasta
• 1/4 cup olive oil
• 1 pound peeled and deveined raw large shrimp
• 4 large garlic cloves, minced
• 1/2 teaspoon dried hot red-pepper flakes
• 1/2 cup dry white wine
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 3 to 4 cooked artichoke hearts, sliced
• 5 tablespoons unsalted butter
• 1/2 cup chopped fresh flat-leaf parsley

Directions

1. Set a large pot of salted water over the heat and bring it to a boil, then cook the pasta to al dente. Before you drain it, scoop out 1 cup of the starchy water and set it aside.
2. In a large (12-inch) skillet, warm the olive oil over high heat until it is just starting to smoke. Add the shrimp and cook for about 2 minutes total, flipping them once, just until they are cooked through. Move the shrimp to a large serving bowl, but let the oil stay in the skillet.
3. Take the skillet off the burner, then stir in the garlic, red pepper flakes, wine, salt, and pepper. Return it to high heat, let it boil, and cook until the liquid has dropped by half. Add the butter and shrimp to the skillet, then pull it from the heat; toss everything together until the shrimp is hot again and the butter has barely melted. Scatter the parsley over the top.
4. Back in the large serving bowl, toss the shrimp mixture with the drained pasta. If it looks a little dry, splash in some of the reserved pasta water to loosen it up. Serve right away.