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