Garlicky goodness!

Always use the freshest most local wild caught shrimp you can get for this dish. It is perfect for a quick delicious dinner.

This recipe is for two people, easily multiplied for larger dinner parties. it cooks quickly. Start the pasta as you bake the shrimp.

Preheat oven to 450°

Ingredients

1/2 pound fresh wild caught shrimp, shelled and deveined

1 sliced lemon

15 or so cherry tomatoes, halved

1/2 cup of butter, melted

3 tablespoons of white wine vinegar

3 teaspoons cognac or good sherry

1/2 teaspoon white pepper

3 Tablespoons AP flour

1 head of garlic, peeled and finely diced (more or less according to your taste

2 teaspoons flour

2 teaspoons chopped chives

2 teaspoons chopped parsley

1/2 Pound of angel hair pasta

Method

Put the pasta in a pot of boiling water

In a small bowl, mix together butter, white pepper, garlic and sliced lemon

In another bowl, mix cognac and vinegar

In a zip lock bag add flour and shrimp, shake to coat shrimp lightly, take out the shrimp.

In two ramekins, add 1/2 of the shrimp, tomatoes and herbs

Add 1/2 of the butter/lemon mixture to each ramekin

Bake for 4 minutes

Remove from oven, pour over 1/2 of the the cognac mixture in each ramekin and stir lightly.

Return to oven and bake for 4-5 minutes

Put a mound of drained pasta on each plate and pour the shrimp mixture over each plate of pasta.

So easy!