2 tbsp. butter
2 tbsp. vegetable oil
12 oz. med. size shrimp (peeled and deveined)
2 lg. cloves of garlic (crushed)
Half of a 16 oz. pkg. vermicelli pasta
3/4 c. heavy cream
1/2 c. dry white wine
1 c. frozen peas, thawed
1/4 c. chopped fresh parsley
3/4 c. grated Parmesan cheese
1/2 tsp. dried basil leaves
1/2 tsp. crushed hot red pepper

In a deep 4 quart saucepan over high heat, bring 2 quarts of water to a boil. Meanwhile, in a deep 12 inch skillet over medium high heat, heat butter and oil, add shrimp and garlic; cook for about 6 minutes. Stirring frequently until shrimp are just pink.

Using a slotted spoon, remove shrimp and place in a bowl. Add vermicelli to boiling water; cook about 5 minutes, stirring frequently until tender. Meanwhile, add cream to the skillet along with wine, peas, parsley, 3/4 cup grated Parmesan cheese, basil, and crushed red pepper; bring to a boil over medium high heat. Reduce heat to low; simmer 5 minutes, stirring occasionally until flavors are blended. Drain pasta; add to mixture in skillet along with cooked shrimp; stir until well mixed and heated. Serve immediately, sprinkled with additional 1/4 cup Parmesan cheese, if desired.

Yields 6.