1 lb. uncooked Shrimp, large, tails on

6 cloves garlic

2 lemons, juiced and zested

1/4 c. fresh parsley

1 lb your choice of pasta (we used veggie pasta)

1 t. salt and 1 t. freshly ground pepper

1 T. olive oil

8 T. butter

1/2 c. white wine, dry

In a pot over medium heat, bring salted water to boil. Add pasta and cook until aldente. Drain well into colander. In a bowl, season shrimp with salt and pepper, set aside. In a skillet, over low heat, add butter and olive oil. When the butter begins to melt, add garlic. Cook, stirring occasionally, for 1-2 minutes. Increase heat, add shrimp and cook, stirring regularly, 3-4 minutes, until shrimp turn pink. Add wine and lemon juice and cook for another 1-2 minutes. Add cooked pasta, parsley and lemon zest. Season with salt and pepper. Toss to combine and heated through. Garnish with lemon slices and parmesan cheese.