3 Tbsp. olive oil
3 Tbsp. unsalted butter
6 garlic cloves, peeled and minced
3/4 lb. large shrimp, peeled, shelled and deveined
1/3 cup dry white wine
1 Tbsp. fresh lemon juice
1/4 tsp. salt
1/4 tsp. black pepper
3 Tbsp. flat leaf pasrley, chopped
3/4 lb. angel hair pasta
Heat 2 Tbsp. of the oil and 2 Tbsp. of the butter in a large skillet over med. high heat. Add garlic and cook 1 min. Add shrimp and cook for 1 min. each side. Stir in wine, lemon juice, salt and pepper, cook for 2 min. Stir in parsley and remove from heat. While the shrimp is cooking prepare the pasta according to pkg. directions. Reserve 1/2 cup of cooking liquid, then drain. Add pasta to shrimp skillet and toss to coat. Stir in cooking liquid and remaining oil & butter. Stir until butter has melted and serve.
