This makes a rich but delicate-flavored pasta. Omit the shrimp to create an easy vegetarian entree.

1/2 Cup white wine
4 Clove minced garlic
4 Tablespoon olive oil
4 servings angelhair pasta
1 Dash(s) salt
1 Pinch(s) black pepper
2 Dash(s) cayenne pepper
2 Tablespoon butter
1 T parsley, finely chopped
juice of one lemon, halved
20 raw, deveined shrimp
1/4 cup freshly grated parmesan cheese
1 cup cremini or button mushrooms, quartered (optional)

Cook pasta al dente in salted water. In a separate pan, saute minced garlic in olive oil. If using mushrooms, add and saute until golden brown and moisture has begun to cook off. Add shrimp and cook 1 - 3 minutes, until pink. Add wine and deglaze the pan. Add all other ingredients besides pasta. Stir sauce and toss with pasta, adding a little pasta at a time to make sure there is enough sauce to cover generously. Sprinkle more parsley over tossed pasta. Add a drizzle of olive oil if desired. Serve.