SHRIMP WITH BUTTER SAUCE AND PARSLEY

This dish is quick to make, yet delicious! Serve over a bed of pasta, such as linguine, angel hair or spaghetti.

This dish is so versatile, it can be made with either raw or frozen, cooked shrimp.

Customize the spiciness to suit your tastebuds by adjusting the amount of cayenne pepper. Add 1/4 teaspoon or less for just a taste of spice, or more for a real kick.

Ingredients:

1/2 cup butter
1 tablespoon chopped garlic
1/4 to 1 teaspoon cayenne pepper, to taste
1/2 cup white wine
4 tablespoons chopped fresh parsley, divided
1 pound shrimp
1/4 teaspoon salt
8 oz. pasta, cooked
2 tablespoons olive oil
Grated parmesan cheese for serving

Note: If using frozen shrimp, begin thawing in colander under running water now.

1. In medium saucepan, over medium heat, combine butter, garlic and cayenne. Cook about 3 minutes.

2. Add wine, raise heat to medium-high, and cook to reduce, about 5 minutes

3. Let cool. Stir in 2 tablespoons of the parsley.

4a. If using cooked shrimp (thawed), remove tails. Add to butter sauce, add salt and toss. Skip to step 5.

4b. If using raw shrimp (thawed if previously frozen), peel and remove tails. Add to butter sauce and heat over medium-low heat until opaque. Add salt and toss.

5. Add olive oil to hot, cooked pasta to prevent from sticking together. Add remaining parsley and toss.

6. Serve pasta, topped with shrimp and butter sauce. Sprinkle each serving with parmesan cheese.