8 oz. angel hair pasta (Thin spaghetti works well too.)
4 Tbsp. butter
2 Tbsp. olive oil
2 Tbsp. minced garlic
1/2 cup dry white wine
Juice of 1 whole lemon
1 pound large shrimp, peeled and deveined
1 tsp. salt
1 tsp. black pepper
1/4 cup chopped flat leaf Italian parsley
1/2 cup parmesan cheese
Bring 4 quarts of water to a boil in a large pasta pot over high heat. Add pasta and boil for 10 minutes until al dente.
While pasta is cooking, melt butter and olive oil in a large sauté pan over medium high heat. Add garlic and sauté for 3 minutes. Add wine and lemon juice. Mix well and add shrimp, salt and pepper. Simmer for 5 minutes until shrimp are pink and cooked through. Drain pasta from water and add to shrimp pot. Toss quickly to coat pasta with sauce. Plate pasta and top each serving with a parsley and parmesan cheese to taste.