8 to 10 ounces angel hair pasta
1/4 cup butter
2 tablespoons extra virgin olive oil
8 rounded teaspoons minced garlic
1 egg, whisked very well
1/4 cup Chablis or chardonnay,
Juice of 1/2 lemon
Dash each of salt and pepper
1 to1 1/4 pounds cleaned small to medium shrimp,
patted dry with paper towels
3/4 cup grated fresh Parmesan cheese
Begin bringing water to a boil for pasta.
In a 12-inch skillet, heat butter and oil over low heat.
Whisk egg in a wide soup plate and drop the shrimp into it. Stir around gently
to ensure that each shrimp is well covered with egg.
In a measuring cup, put wine, juice, salt and pepper.
Grate Parmesan cheese and set aside.
Butter a large flat baking dish.
Raise heat under skillet to medium; stir in garlic and cook about 4 minutes.
Add pasta to boiling water and cook 5 minutes, or until just tender. Drop
shrimp into butter 1 or 2 at a time. Cook 4 - 5 minutes until they are just
pink; add contents of measuring cup and cook 2 more minutes, stirring once or
twice.
Meanwhile, drain pasta and put into baking dish; pour shrimp and sauce over
top, scatter on the Parmesan cheese.
Bake at 300 degrees F just until cheese is well melted, about 10 minutes.
