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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.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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.

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