1 lb. box of angel hair pasta
1 lb. large shrimp
2 tbsp. soften butter
1/4 cup extra virgin olive oil
5 cloves garlic (minced)
Splash or two of white wine
Salt & pepper
Boil a big pot of water for the pasta and cook per directions on the box. (I slightly under cook my pasta as it finishes later in the pan with the shrimp, garlic & wine). Set aside to drain in a colander.
Shell and rinse your shrimp. Set aside in a colander to drain.
In a large pan heat up the olive oil and add about a tbsp. of butter. When butter is bubbling add the shrimp and cook until they just turn pink and start to curl up a bit. At this point you want to add in your garlic and a splash or two of white wine. Stir/toss it all together in the pan and continue cooking for about 5-7 more minutes.
Next I add the drained pasta into the pan, another tbsp. of butter and toss it all together.
Add salt & pepper to taste. Toss a little more, put it all in a large pasta bowl and serve family style.