Shrimp and Pasta

Shrimp, Large - 31-40/lb, cleaned and deveined, tail on

1 c Chicken stock

1 T Lemon Juice

2 T Corn Starch. Try less for Marie

Garlic - to taste, sliced thin. Two cloves. 

Red Pepper

Parsley

Parmesan Cheese

EVOO and Butter

Angel Hair Pasta

Combine chicken stock, lemon juice, dash of red pepper and corn starch. Set aside.

Cook pasta per box directions. Rinse with cool water. Set aside.

Heat a large pan over medium high heat. Add enough butter and EVOO to generously coat bottom.  As it begins to froth, add garlic and sauté one minute.  Add shrimp and cook unti just done. Remove shrimp to a plate. Reserve drippings in pan. 

Add chicken stock to pan and heat.  Should create a nice gravy. Add pasta and toss to coat.  Add shrimp and toss.  Sprinkle with parsley and cheese.

Mangia!