Cook angel hair pasta according to package directions.

Drain pasta and return it to the pot.

Heat olive oil in a large skillet over medium heat.

Add chopped garlic and cook, stirring, for 1 minute until fragrant (do not brown).

Add thawed shrimp, dry white wine, crushed red pepper, and salt to the skillet.

Simmer until the shrimp are opaque, about 2-3 minutes.

Stir in butter until melted.

Toss the cooked pasta with the shrimp mixture.