½ pound of thin spaghetti or angel hair
2 tablespoon of olive oil
2 tablespoons of butter
5 cloves of chopped garlic
1 pint of cherry tomatoes, halved
1 cup of basil, thinly sliced
½ bottle of good white wine
the juice of 1 lemon
¼ cup of chicken stock
½ pound of jumbo shrimp
a good handful of Parmesan cheese
salt and pepper, to taste
1.. In a large pot, bring water and a half bottle of white wine to a boil. Add in the angel hair pasta, cook and then drain. Set aside.
2. In a large skillet, heat through the olive oil and butter until the butter has melted. Then, add in the garlic and tomatoes. Cook over medium heat for 2 -3 minutes.
3. Then, add in the chicken stock and lemon juice and shrimp. Cook for another 3 – 4 minutes or until the shrimp have cooked through.
4. Toss in the pasta and basil at the last minute. Season with a sprinkle of salt and pepper and a good hand of grated Parmesan cheese. Serve immediately