Step 1

Bring a stock pot filled with 6 quarts water and 1 teaspoon salt to the boil. Cook pasta per package directions and drain when done. Set cooked pasta aside.

Step 2

Heat a large skillet over medium-high heat. Toss in the sliced onion and cook about 2 minutes, or until translucent.

Step 3

Add garlic and continue to sauté, 1 minute.

Step 4

Add wine slowly (may need to reduce heat slightly). Stir for 2 minutes.

Step 5

Add butter, red pepper flakes, and salt and pepper. Continue stirring.

Step 6

Stir in shrimp and cook until shrimp are pink and lightly cooked. (You'll know shrimp are cooked through when there are no translucent parts of the shrimp).

Step 7

Add cooked pasta to the pan and toss to coat well. Serve garnished with chopped parsley, a healthy squeeze of lemon, and capers sprinkled throughout if desired.