Recipes from Mexico :: Mexican Pastas, Rice and Potato Dishes
1/2 pound thin spaghetti
4 Tbsp. butter
4 Tbsp. olive oil
4 large garlic cloves, chopped
20 med. shrimp, peeled/de-veined
1/4 tsp. salt
1/2 tsp. black pepper
3 Tbsp. fresh parsley, minced
1/4 c. fresh Parmesan cheese, grated
In a large saucepan bring 3 quarts water to a boil. Add spaghetti and cook until tender, but still firm (8 to 10 mins.).
Meanwhile, heat butter and olive oil over med. heat in a large skillet. Add garlic, cooking until golden; discard garlic pieces. Add shrimp, salt, pepper and 2 Tbsp. of the parsley to skillet and cook 1 to 3 mins. until shrimp turn pink. Remove saucepan from heat.
Drain spaghetti and add to saucepan. Add Parmesan cheese. Place in a warmed serving bowl and sprinkle and distribute with remaining 1 Tbsp. parsley.
Serve immediately.
Serves 4.
