Shrimp Scampi Campanelle

• 2 tbsp. olive oil
• 1 lb. peeled and deveined large shrimp
• 4 tsp. minced garlic
• 1 tsp. dried hot red-pepper flakes
• 1/2 cup dry white wine
• 1 tsp. salt
• 1/2 tsp. black pepper
• 3 tbsp. Earth Balance or Butter
• 1 lb. Campanelle
• 1/2 cup chopped fresh Italian parsley

Bring a 6- to 8-quart pot of salted water to a boil.

Cook pasta in boiling water until just tender, about 10 minutes. Drain the pasta in a colander and keep warm.

Meanwhile, heat oil in a large skillet over moderately high heat until hot. Sauté shrimp, turning, until just cooked through, about 3 minutes. Transfer with a slotted spoon to a large bowl. Add garlic to the oil remaining in skillet along with red pepper flakes, wine, salt, and pepper and cook over high heat, stirring occasionally, 1 minute. Add butter to skillet, stirring until melted, and stir in shrimp. Remove skillet from heat.

Toss pasta well with shrimp mixture and parsley in large bowl.