Mince garlic, squeeze lemon, chop parsley sprig and set aside.
Peel and devein shrimp as needed.
Add water to stock pot and heat to boiling.
While water is heating, add oil to saute pan and heat to medium.
Add garlic, butter or oil and parsley.
When garlic releases, add white wine and shrimp. Cook about 3 to 5 minutes, until shrimp turn pink.
When shrimp are done, remove from heat and add lemon juice.
Add angel hair nests and boil until cooked, about 4 minutes
Plate pasta and place shrimp with some juice over nest.