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Prep 10 mins
Cook 15 mins
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.
- 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
- Melt butter in large saucepan or skillet, add wine and spices. Bring to a boil, reduce heat and simmer uncovered 5 minutes.
- Wash shrimp and pat dry. Add shrimp to skillet and cook until shrimp is pink. Sprinkle with parsley. Serve on rice or pasta,
- 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.