Heat a 12-inch saute pan over medium heat. Add the oil and shrimp, and cook until the shrimp is pink. Add the garlic and wine, and continue cooking until the garlic is opaque and wine is reduced by half. Add the chicken stock and cheese. Bring to a slight boil to thicken. Pour over the cooked pasta and top with the parsley.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Robert A. Antignano, Angelo's Civita Farnese Restaurant