05-19-2005, 01:20 PM
1/2 pound thin spaghetti
4 tablespoons butter
4 tablespoons olive oil
4 large garlic cloves, chopped
20 medium shrimp, peeled and de-veined
1/4 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons fresh parsley, minced
1/4 cup fresh Parmesan cheese, grated
In a large saucepan bring 3 quarts water to a boil. Add spaghetti and cook until tender, but still firm (8 to 10 minutes).
Meanwhile, heat butter and olive oil over medium heat in a large skillet. Add garlic, cooking until golden; discard garlic pieces. Add shrimp, salt, pepper, and 2 tablespoons of the parsley to skillet and cook 1 to 3 minutes until shrimp turn pink.
Remove saucepan from heat. Drain spaghetti and add to saucepan. Add Parmesan cheese.
Place in a warmed serving bowl and sprinkle with remaining 1 tablespoon parsley. Serve immediately.
Serves 4.
4 tablespoons butter
4 tablespoons olive oil
4 large garlic cloves, chopped
20 medium shrimp, peeled and de-veined
1/4 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons fresh parsley, minced
1/4 cup fresh Parmesan cheese, grated
In a large saucepan bring 3 quarts water to a boil. Add spaghetti and cook until tender, but still firm (8 to 10 minutes).
Meanwhile, heat butter and olive oil over medium heat in a large skillet. Add garlic, cooking until golden; discard garlic pieces. Add shrimp, salt, pepper, and 2 tablespoons of the parsley to skillet and cook 1 to 3 minutes until shrimp turn pink.
Remove saucepan from heat. Drain spaghetti and add to saucepan. Add Parmesan cheese.
Place in a warmed serving bowl and sprinkle with remaining 1 tablespoon parsley. Serve immediately.
Serves 4.