Heavy sauté pan
8 lg shrimp peeled and deveined
1/3 cup olive oil
1 T. chopped garlic
Pinch Chili flakes (optional)
6-8 cherry tomatoes (optional)
1/3 cup white wine
1/3 cup shrimp stock (optional)
1/8 cup or a 1/2 of fresh squeezed lemon

Salt and pepper to taste
2 T. butter pads (dusted in flour)
1/2 cup grated Romano or Parmigiana cheese

In a sauté pan add olive oil. Add shrimp. Cook on 1 side about 1 minute, then flip.
Add garlic, chili flakes, tomatoes and salt and pepper to taste.
When garlic browns carefully add white wine, lemon juice and butter. Let butter melt and sauce reduce. Add in 1 serving (6-8 oz cooked pasta). Add Grated cheese; toss and serve.

Presented by Chef Frank Aloise, Cappuccino's