Spicy Shrimp

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.

• Ready In: 25 mins
• Serves: 4

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.