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Shrimp and Pasta Recipe


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     Shrimp and Pasta

Category   Entrees - Maindishes
Sub Category   None

1/2 cup salted butter (do not substitute margarine)
4 cloves finely minced garlic
1 bunch green onions, washed and chopped
2 lbs. (31-35 count) Louisiana shrimp, peeled and deveined
2 or more TBSP. dry white wine
1 tsp. dillweed
juice of 1 lemon
1/2 tsp white pepper or Tony Chacheries
salt to taste
angel hair pasta for 6

In a large skillet, saute the garlic and all but 2 TBSP.of the green onions in melted butter until tender. Reduce heat to medium and add shrimp, white wine and dill.Cook until shrimp begin to turn light pink, then add lemon juice and white pepper/Tonys. Check and adjust seasonings and continue cooking until shrimp have reached your desired level of doneness. Ideally the shrimp should be cooked until pink and tender. Warm the cooked pasta and spoon generous amounts of the shrimp and sauce over each portion. Garnish with remainder of green onions. Serve with green salad, bread, and white wine.

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