Shrimp and Angel Hair Pasta

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Shrimp and Angel Hair Pasta
10 to 12 shrimp
4 oz angel hair pasta or capellini
2 tbs butter
2 tbs extra virgin olive oil
2 cloves garlic, thinly sliced or coarsely chopped
pinch salt, or to taste
pinch freshly ground black pepper, or to taste
1 1/2 tbs fresh chopped parsley, divided
1/8 cup fresh grated Parmesan cheese
Remove the shells from the shrimp. Run a sharp knife down the length of the back of each shrimp and remove the dark vein. Rinse the shrimp under cold running water and set aside.
Cook the angel hair pasta in boiling salted water following the package directions. Drain in a colander.
Meanwhile, heat the butter and olive oil in a medium saucepan or sauté pan over medium heat.
Add the minced garlic and cook until lightly golden and aromatic. Scoop the garlic out with a slotted spoon and discard.
Add the shrimp to the garlic oil. Sprinkle with the salt, pepper, and 1 tbs of the parsley.
Cook over medium heat until shrimp is opaque and turns pink. Remove the pan from the heat and add the drained angel hair pasta.
Add the Parmesan cheese and the remaining 1 1/2 teaspoons of parsley. Toss to blend.
Serve immediately with a Caesar salad or green salad, warm rolls or garlic bread, and more Parmesan cheese, if desired. Serves 2

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