Shrimp Scampi over Pasta

I love me some shrimps, though unfortunately My Librarian, having grown up in a surfer town, does not like the shrimp, nor other family members of what she calls "sand bugs." Though she implores me to cook my "sand bug" food whenever I get a hankering, I don't when we eat together as I would feel guilty and am perfectly content to cook my shellfish when she is absent at the dinner hour. I made this dish last night while she was at work and for the duration of the meal, was in shrimpy heaven.

I used cooked frozen shrimp since I think the blue uncooked shrimp are gross looking. Using some olive oil and two cloves of garlic, I heated the skillet before adding my shrimp, which, by the way, I had marinated in the juice of one lemon for about thirty minutes beforehand.

As the shrimp were heating, I added 1/2 teaspoon of red pepper flakes, 1/2 teaspoon of black pepper, and 1 teaspoon of sea salt, stirring everything occasionally. While the shrimp were cooking, I started the water to boil my spaghetti. Once the shrimp were turned for even cooking, I added about three tablespoons of butter to the skillet, stirring as it melted down. Then I added some dry white wine and the juice of one more lemon to taste. (The wine and butter combination is tweak-able to taste; just keep dipping your finger in the sauce as you stir to achieve the flavor you desire.)

Once the dish was complete, I tossed the spaghetti and the shrimp with the pan sauce in a medium sized bowl. After plating my dish, I topped it with fresh chopped parsley.