Lemony Garlic Shrimp with Pasta

Here's the lowdown...

You're going to an Easter potluck. You have one vegetarian and one guy who is allergic to milk, cheese (pretty much all the good dairy products) and all sorts of nuts. Oh, and you only have 20 minutes to cook.

Voila! Here comes this incredibly easy recipes that can fool anyone into believing you're an Italian chef. Okay, I'm exaggerating just a tad but seriously, for a bunch for 20-something years olds, it'll do the trick.

Ingredients
2 lb peeled and deveined shrimp (large: 20-30 shrimps; small: 75 shrimps)
1 (16 ounce) package angel hair pasta
1/4 cup unsalted butter
1/4 cup olive oil
3 tablespoons minced garlic
1/3 cup white wine
1/4 cup lemon juice
1/2 teaspoon crushed red pepper flakes
1 teaspoon freshly ground black pepper
1/2 cup chopped fresh parsley
1 tablespoon lemon zest

Directions
1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
2. Meanwhile, melt the butter and olive oil in a large skillet over medium-low heat. Stir in the garlic, and cook until softened, 3 to 4 minutes.
3. Add the shrimp, white wine, lemon juice, and red pepper flakes. Cook and stir until the shrimp is no longer translucent in the center, about 6 minutes. Stir in the black pepper, parsley, and lemon zest before tossing with the angel hair pasta.