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“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.”

Ingredients Nutrition


  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.

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