Shrimp with Angel Hair, Pigoli Nuts and Tomatoes

This is a great Friday night dinner.  Serve with a nice fresh loaf of Italian bread and enjoy!

• 1 lb.angel hair pasta
• 2 T butter
• 2 T olive oil
• 1 lb. large shrimp with shells
• 3 plum tomatoes, chopped
• ¼ c pignoli nuts, toasted
• 4 T shallots, chopped
• 1 c dry white wine
• 2 c heavy cream
• 4 cloves garlic, minced
• salt and pepper to taste

Cook angel hair according to directions to al dente, drain and rinse under cold water to stop the cooking process.

In a large skillet, place butter and oil over medium-low heat; cook shrimp for a few minutes. Remove shrimp to a bowl and set aside.  When cool, remove shells, devein shrimp and salt and pepper to taste.  Discard shells.

In the same skillet with the liquid from the shrimp, cook shallots for a few minutes. Pour in wine and cream; allow to cook over medium-low heat until it thickens.

Stir in shrimp, garlic, tomatoes and pignoli nuts.  Add angel hair, tossing with sauce and to heat.   Serve immediately.