Cook 4 ounces of dry pasta in 2 quarts salted boiling water until cooked to your taste, drain and reserve. Season the shrimp with salt and pepper and sautée the shrimp in olive oil turning once after 1 minute. Add garlic and sautée 1 more minute. Add tomatoes, wine and lemon juice, reduce by half. Add stock and parsley and bring to simmer. Slowly stir in whole butter and remove from heat. Adjust seasoning with salt and pepper. Add cooked pasta and toss to coat with sauce.
To serve: Twirl pasta into 4 even portions in a medium pasta bowl or shallow plate. Place shrimp around pasta and spoon remaining sauce over pasta and shrimp.
Ocean Garden Products, Inc. and Chef Lou Imbesi, Catelli Ristorante, Voorhees, NJ