Bring a large stockpot of water to a boil and add 2 tablespoons kosher salt. Add the pasta and cook until al dente, 5 minutes. Drain the pasta and toss with the grapeseed oil to prevent sticking; set aside.
Melt the butter in a large skillet over medium heat. Add the shrimp, parsley, garlic, cayenne, 3/4 teaspoon sea salt and 1/2 teaspoon black pepper. Pour in the wine, turn down the heat to low, cover, and cook until the shrimp are pink, 6 minutes. Stir in the lemon juice and serve over the pasta.
Recipe courtesy of Patti LaBelle