Ingredients:

15± small shrimp. 91 -115 to the pound. Shelled and deveined.
3 Tbsp of cognac.
5 Tbsp olive oil.
1/2 cup grated parmesan cheese.
5 Cloves of garlic, chopped..
1 Cup of cherry tomatoes, halved.
1 Tbsp each or oregano, thyme & basil.
Enough angel hair pasta for 2.

Directions:

Cook 8 ounces angel hair spaghetti, reserving 1/2 cup of the water.

Mix 3 tablespoons olive oil, the cognac, half the garlic & half the parmesan cheese in a mixing bowl and add the shrimp to marinate.

Add the remaining garlic & 2 tablespoons olive to a skillet to saute.

Add the tomatoes and half the spices when the garlic is aromatic.

Cook the tomatoes 5 minutes or so and then add the shrimp to the mix. Reseason with the remaining spices.

Add the remaining parmesan cheese.

Add the pasta to the sauce and enough of the reserved water to make it slightly liquid.

Let the pasta cook briefly until the liquid is suficiently reduced and serve.

Notes:

This recipe was made up after looking at others using shrimp and pasta.

It was enthusiastically declared Good and proposed for the larger family meal with 8 participants.