Thaw shrimp, if frozen. Place shrimp in a resealable plastic bag set in a shallow bowl.
For marinade, combine olive oil, wine, garlic, lemon zest, salt, crushed red pepper, and black pepper in a small bowl. Pour marinade over shrimp. Seal bag; turn to coat shrimp. Marinate in the refrigerator for 1 hour.
Drain shrimp, reserving marinade. Melt butter over medium heat in an extra-large skillet. Cook shrimp in hot butter for 3 to 5 minutes or until shrimp are opaque. Add reserved marinade and cook for 1 minute more.
Cook pasta according to package directions in a large pot; drain. Return pasta to pot. Add shrimp mixture; toss to combine. Serve with lemon wedges and fresh basil.
[Cleaning tip: Once the stove top is cool, wipe up any oil splatters or spills with Clorox Disinfecting Wipes**.]
2 pounds fresh or frozen peeled and deveined* large shrimp
1/4 cup olive oil
1/4 cup dry white wine
6 cloves garlic, minced
2 teaspoons finely shredded lemon zest
1/2 teaspoon salt
1/2 teaspoon crushed red pepper
1/4 teaspoon black pepper
2 tablespoons butter
12 ounces dried angel hair pasta
Chopped fresh basil