2 pounds large fresh shrimp -- peeled and deveined
Wash shrimp and pat dry with paper towels; keep chilled until ready to cook. In a large skillet, saute chiles with adobo sauce and garlic in hot oil over medium-high heat until thoroughly heated but not burning. Add shrimp; cook and stir 2-3 minutes until just pink. Remove shrimp and set aside. Stir in wine, lemon juice and Worcestershire sauce,; cook 2-3 minutes.
Return shrimp to skillet. Stir in salt, and butter; cook until just heated through. Toss with hot drained cooked pasta; sprinkle with parsley and serve hot.