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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is a family favorite that I found in a magazine more than 20+ years ago. I like to mix the sauce and pasta together in the saucepan once the sauce is ready. I prefer thin spaghetti but any pasta noodles can be used to your liking. I always make a double recipe of sauce for this dish and use lots of minced fresh garlic. Crush the rosemary, basil, and oregano with a mortal and pestle for optimum favor from the spices, or rub through your fingers to crush. Ingredients:
1/4 cup butter |
1/4 cup dry white wine |
2 garlic cloves, crushed and minced |
1/4-1/2 teaspoon cayenne pepper |
1/2 teaspoon paprika |
1 teaspoon garlic salt |
1/2 teaspoon rosemary, crushed |
1/2 teaspoon basil, crushed |
1/2 teaspoon oregano, crushed |
1 lb large shrimp, peeled and deveined |
2 tablespoons parsley, chopped |
8 ounces pasta |
Directions:
1. Melt butter in large saucepan or skillet, add wine and spices. Bring to a boil, reduce heat and simmer uncovered 5 minutes.
2. Wash shrimp and pat dry. Add shrimp to skillet and cook until shrimp is pink. Sprinkle with parsley. Serve on rice or pasta,
3. Cook 8 ounces of pasta, spaghetti or noodles of your choice according to package directions. I like to mix my pasta into the saucepan with the sauce instead of adding the sauce and shrimp over the top.
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