Ingredients:
2 Lbs. un-peeled, med. shrimp
1 (8 oz.) Pkg. linguine or angel hair, uncooked
8 Garlic cloves, minced
1 Cup butter, melted
1 Cup white wine
1/4 Teaspoon salt
1/8 Teaspoon pepper
1/4 Cup chopped fresh parsley
Peel and de-vein shrimp: set aside. Cook pasta according to package directions: keep warm. Cook garlic in butter and wine in a large skillet over medium high heat. Stirring constantly until garlic is tender. Add reserved shrimp and cook over medium heat for 3 to 5 minutes or until shrimp turns pink. Add salt and pepper and spoon mixture over reserved linguini. Sprinkle with chopped parsley and serve immediately. Yield: 4 servings.
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