1 lb. shrimp, peeled and de-veined
1/2 lb. cooked ham steak, diced into sm. pieces
1 med. tomato, cut into wedge and de-seeded
4 cloves garlic, diced very fine
1 tsp. crushed basil
1 tsp. parsley flakes
1/4 tsp. black pepper
1 stick plus 2 tbsp. butter
1 lb. angel hair pasta (capellini)

Saute garlic in 2 tablespoons of butter in a preheated heavy skillet over medium heat for about 2 minutes. Add diced ham and cook about 3-4 minutes. Add the remainder of butter. After the butter is thoroughly heated, add the spices and tomato wedges and cook for about 3 minutes. Place the shrimp in the ham mixture and cook until shrimp turns pink. Serve over angel hair pasta.