Basically this is a 3-step process - a simple process.  

First - The Pasta.

Cooking the pasta in salted water and reserving a generous amount of the salted cooking water to give the sauce body and a mouth-pleasing texture.

Second:  The Shrimp.

Since the shrimp have been previously cooked, there is only need to season and re-heat them.  By re-heating the shrimp in butter, EVOO, red pepper flakes and garlic, they are getting flavored at the same time.  We are also getting a small amount of shrimp flavor infused into the butter and oil to start building the sauce.  You can also add salt and pepper to your taste at this point, as the shrimp are cooked.  Set the shrimp aside briefly while the sauce is finishing.

Third:  The Sauce

Since we didn’t brown, sear or sauté our shrimp earlier, in the same skillet because they were already cooked, this recipe relies on the other ingredients to boost up the seafood flavor, in essence creating a shrimp stock or broth that gets cooked along with the reduced dry vermouth or dry white wine and a small amount of the pasta water.  And then the dish comes completely together by adding back in the shrimp and pasta along with the remaining butter, parsley, lemon juice, lemon peel and the magic ingredient of the rest of the pasta water.

Ingredients:

-   8 oz. dried angel hair pasta
-  * Reserve 3/4 cup to 1 cup of the salted pasta cooking water
 10 Tablespoons cold unsalted butter, cubed and divided
 2 Tablespoons Extra-Virgin Olive Oil
 1⁄2 teaspoon crushed red pepper flakes
 3 tablespoons dehydrated minced garlic (www.penzeys.com) 
-  Kosher salt and freshly ground black pepper
-  1 pound cooked 21 - 25 Jumbo Shrimp, peeled and deveined 
-  2 cups dry vermouth (or dry white wine)
-  1/4 teaspoon anchovy paste
 1/2 teaspoon seafood base (www.penzeys.com)
 1/2 teaspoon lobster base (I use Better Than Bouillon brand)
 1/2 teaspoon chicken bouillon granules  (I use Knorr brand)
 1⁄2 cup chopped flat-leaf parsley (I grow on my patio)
 1 Tablespoon lemon juice (I used bottled) + a pinch of dehydrated lemon peel (www.penzeys.com)

Directions:
First:  The Pasta

Bring a large pot of water to a boil and generously salt the water before adding the dried pasta. Cook the angel hair pasta until al dente, roughly 4–5 minutes. Ladle out and reserve 3/4 to 1 cup of the pasta water, then drain pasta.
Second:  The Shrimp

Meanwhile, combine 4 Tablespoons butter, EVOO, red pepper flakes, and garlic in a large skillet over medium-low to medium heat.  Cook, stirring, until the garlic is rehydrated and fragrant, about 1 minute. Add shrimp, season to taste with salt and pepper, and cook, stirring occasionally, until just warmed through - about 1-2 minutes; timing depends on if they are slightly frozen or iced at all. Transfer shrimp to a plate and set aside.

Third:  The Sauce

Return skillet to stove and increase heat to medium-high. Add dry vermouth and cook, stirring and scraping the bottom of skillet to release any browned bits, until sauce has thickened, 8–10 minutes. Add anchovy paste, seafood base, lobster base, chicken bouillon granules and 1/4 cup reserved pasta water.  Stir and cook until the paste and base(s) have dissolved.

Return shrimp to skillet along with the cooked pasta and add 1⁄2 cup of reserved cooking water; toss well. Add remaining butter, parsley, lemon zest and juice; toss well. Taste and adjust any seasonings.  Cook the sauce until it has thickened slightly, 1–2 minutes, and the pasta and shrimp are coated and glossy.  

The reserved pasta water helps the sauce come together and adhere to the shrimp and pasta, add more at the end if the pasta is sticking at all - or - isn’t thick enough.  ** Combining the pasta water with the sauce can work in 2 ways - if you don’t cook it very long, it will act as a thinner, to thin out a sauce that is too thick - and yet, cook the sauce with the added pasta water for longer and it will thicken up the sauce.  It’s like the magic ingredient as I said above. 

Serve immediately.  Garnish with more chopped parsley or lemon wedges if desired.  ** I have a recipe that I will share soon that uses the leftover pasta and sauce (without the shrimp) - so feel free to make a little extra.  ENJOY!!!http://www.penzeys.com../../2011/3/4_No_Fuss_Peel_nEat_Shrimp.htmlhttp://www.penzeys.comhttp://www.penzeys.comshapeimage_3_link_0shapeimage_3_link_1shapeimage_3_link_2shapeimage_3_link_3