Angel Hair Pasta with Shrimp and Grape Topping 1 tablespoon butter 1 tablespoon olive oil 8 ounces uncooked shrimp, shells removed 1/4 cup chopped onion 1 cup halved seedless grapes 1 tablespoon flour 1 1/2 teaspoons chopped fresh tarragon leaves 1 teaspoon grated lemon peel 3/4 teaspoon sett 1/4 teaspoon fresh ground pepper 3/4 cup dry white wine 1/2 cup water 8 ounces angel hair pasta, cooked to aI dente stage and kept warm Sprig of tarragon Brown butter over mediuim heat in large skillet. Add oil and sauteshrimp and onion until shrimp is barely cooked. Do not overcook. Add grapes,flour, tarragon, lemon peel, salt and pepper; mix thoroughly and remove from skillet. Add wine to skillet and reduce by half. Add water to reduced wine. Return shrimp mixture to skillet and mix well; heat thoroughly but do not overcook. Serve over pasta. Garnish with sprigs of tarragon.