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Melt the butter with the GARLIC, salt and PEPPER in a large saucepan over low heat. Start the water for
the pasta. While the butter is melting, wash the shrimp, remove shell and vein (leave the tail), and rinse
again. Cook the shrimp in a skillet over medium heat in two batches, until bright pink on both sides
(about 2 minutes per side). The shrimp should be lightly curled; if they are tightly curled up they are
too well done. Remove the first batch of the cooked shrimp to a platter; keep warm while cooking the
second batch. Start cooking the pasta, according to package instructions, a few minutes before starting
the shrimp. Drain the cooked pasta and sprinkle with crumbled BASIL or OREGANO. Toss the shrimp and
garlic butter with the pasta and serve immediately.
Prep. time: 20 minutes
Cooking time: 10-15 minutes
Serves: 4
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