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3/4 cup (1 1/2 sticks) butter
1 pound uncooked shrimp, peeled, deveined
4 to 6 large garlic cloves, finely minced

1/4 cup white wine
2 tablespoons fresh lemon juice
3 tablespoons chopped fresh parsley

Salt and freshly ground pepper to taste

Additional lemon wedges for accompaniment

Freshly grated Parmesan cheese for accompaniment

12 ounces angel hair or linguine pasta, cooked according to package directions

1. Preheat oven to 400*F (205*C).
2. Place the butter in a 13 x 9 x 2-inch glass baking dish and place in oven until butter melts. Remove from oven and add the shrimp, garlic, wine and lemon juice to the melted butter, stirring to blend well. Return dish to oven and bake shrimp for 3 minutes; then mix in the parsley and bake until shrimp are just cooked through, about 2 minutes more. Season with salt and pepper.
3. Mound the hot cooked linguine in a large serving bowl. Spoon shrimp mixture over and toss gently to combine. Serve immediately with the Parmesan cheese for sprinkling and lemon wedges to squeeze on individual servings, as desired.

Makes 4 servings.