Shrimp Pasta

2T Butter

2T Olive Oil

1 pkg Angel Hair Pasta

2 tsp chopped garlic

1 lbs shrimp, peeled and deveined

28 oz Italian-sytled diced tomatoes

1/2 cup dry white wine

2 T chopped parsley

2 tsp basil

2 tsp cornstarch

6 T Parmesean, grated

1.  Cook pasta according to package directions.

2.  Drain tomatoes but reserve the liquid. Stir the cornstarch into the reserved liquid and set aside.

3.  Saute garlic in olive oil & butter in large skillet. Add drained tomatoes & white wine.  Let cook until reduced by half, about 8-12 minutes.  Add cornstarch liquid, shrimp, basil & parsley and stir until shrimp is cooked through & sauce has thickened.

4.  Serve the shrimp sauce over the pasta and top with cheese.