Angel Hair Pasta With Shrimp

• 2 Tbsp. butter
• 2 Tbsp. vegetable oil
• 12 oz. medium-size shrimp, peeled and deveined
• 2 large cloves garlic, crushed
• 8 oz. pkg. angel hair pasta
• 3/4 c. heavy cream
• 1/2 c. dry white wine
• 1 c. frozen peas, thawed
• 1/4 c. chopped fresh parsley
• 1/2 c. grated Parmesan cheese
• 1/2 tsp. dried basil
• 1/4 tsp. crushed red pepper (optional)

1. Prepare pasta according to package directions.
2. Melt butter and oil in a 12-inch skillet over medium heat.
3. Add shrimp and garlic and cook for 6 minutes, stirring frequently, until shrimp are pink.
4. Using slotted spoon, remove shrimp and keep warm.
5. Add cream, wine, peas, parsley, 1/4 cup Parmesan, basil and red pepper to the skillet.
6. Blend well and bring to a boil over medium heat. Reduce heat and simmer for 5 minutes; stir occasionally.
7. Add pasta and shrimp.
8. Toss until well mixed.
9. Serve immediately with remaining Parmesan cheese.
10. Serves 6.

butter, vegetable oil, shrimp, garlic, angel hair pasta, heavy cream, white wine, frozen peas, fresh parsley, parmesan cheese, basil, red pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=276340 (may not work)