This is a real treat.

My sister,Janet, makes it all the time and it is so good.

1/2 stick butter

3/4 cup olive or canola oil

Ten cloves of chopped garlic

1/2 cup chopped parsley

4 chicken cubes

2 cups water

1/4 teaspoon crushed red pepper

One pound of pasta

One pound of cleaned and peeled shrimp

Don’t waste your money on jumbo shrimp.

The medium shrimp fit on a fork nicely.

I leave the tails on because they look pretty.

Saute the oil, butter and garlic till the garlic is soft

Add the water and bouillon cubes and bring to a slow boil

Add the shrimp and parsley and cook till the shrimp is pink about three to five minutes

Cook the pasta according to the package directions and always deduct two minutes.

Al dente is the best

Save one cup of pasta water just in case the pasta gets dry.

Drain the pasta well and add to the oil and shrimp

Cook together for a couple of minutes till everything is coated

Serve with lemon wedges on the side and hot crusty bread to dunk into the delicious sauce.

Published by cmangoff

View all posts by cmangoff