Source: Giacomo Ciabattini, executive chef of Olive Garden - highdesert.com

2 tablespoons olive oil
1 medium onion
1/2 cup white wine
1 1/2 pounds medium fresh shrimp, shelled
3 garlic cloves (crushed)
3 tablespoons finely chopped parsley
1/3 cup crushed red peppers
4 ounces butter
10 ounces angel hair pasta
Salt (as needed)
Pepper (as needed)

Heat the oil in a saut?pan, add onion, saut?2 minutes. Add garlic, saut?1 minute. Add shrimp, cook 1 to 2 minutes. Add butter, wine, red pepper (to your taste), salt, pepper. Cook pasta in rapidly boiling salted water, drain. Place on plate, serve shrimp over it.