12 oz package Valente Market Fettuccine
4 TBSP. butter
4 TBSP extra virgin olive oil
1 TBSP chopped fresh garlic
2 TBSP chopped fresh parsley
¼ cup fresh squeezed lemon juice
¼ cup white wine
½ cup pasta water
1 lb. peeled, deveined raw shrimp

Cook pasta in rapidly boiling salted water and drain.  Place in a serving dish.

In a sauté pan melt butter with olive oil on medium heat. Add the garlic and before it begins to brown, add the white wine and cook off the alcohol.  Add fresh shrimp and cook for 1 minute and turn over and cook until shrimp is bright pink, about 1 minute.  Add lemon juice and fresh parsley.  Toss over pasta.