Add evo and sauté garlic and shallots until soft

Add 2 cups of wine and reduce by half and add juice of 1 lemon and simmer for another couple minutes then let cool

Add mixture to a small food processor like the ninja along with 2 tbsp parsley until blended and then slowly add melted butter until emulsified, salt and pepper to taste and pulse again and set aside

Peel and devein shrimp and cut 3 slits on the underside so they don’t curl when poached

Fill a medium pot with water and add 3 crushed garlic, juice of 1 lemon, 1 stick butter and 4 good pinches of salt. Bring to a soft boil for about 30 minutes and then remove bay leaves and cool down to a temp of 165 to 170

Cook angel hair pasta until al dente and set aside

Add seafood to the poaching liquid for about 10 minutes or until cooked through, I remove it from the heat at 190 and allow the seafood to poach. Add beurre blanc to a pan and toss with the pasta and some parsley until heated through

Add seafood to the pasta along with a couple ladles of the poaching liquid and toss