2 lbs. shrimp, peeled and deveined
3 tbsp. flour
1 tbsp. olive oil
1 tbsp. butter
1 tsp. minced garlic
1/2 c. white wine
4 tsp. lemon juice
1 tsp. salt
1 tsp. chopped parsley

Dredge shrimp in flour and set aside. In 9 inch skillet, heat oil and butter and saute garlic until golden. Add shrimp and saute until shrimp begins to turn pink. Add wine and parsley, cook 1 minute. Stir in remaining ingredients. Cover and remove from heat. Cook thin spaghetti - drain, toss in butter or olive oil and Parmesan cheese. Add shrimp and mix well. Serve with French bread and salad. Serves 4.