SHRIMP AND SPAGHETTI

SHRIMP AND SPAGHETTI 6-8 dozen raw, unpeeled shrimp 2 sticks butter 1 c. chopped onion 5 cloves garlic, minced 2/3 c. coarsely chopped celery 1 green pepper, cut in strips 1/4 c. dry white wine 1/4 c. water 2 bay leaves 1 tsp. thyme Salt and pepper to taste Tabasco 1 lb. thin spaghetti 1/2 c. chopped parsley Grated cheese - romano

Peel and devein shrimp; set aside. In a Dutch oven melt 1 1/2 sticks butter and saute onion and garlic until tender. Add celery and green pepper and cook 2 minutes, allowing them to remaining crunchy. Add shrimp and cook until pink, about 5 minutes. With a slotted spoon remove shrimp and vegetable mixture to a heated bowl and keep warm. Add wine and water to Dutch oven and boil for 5 minutes. Reduce heat and add bay leaves, thyme, salt, and pepper, and Tabasco and simmer for 20 minutes. Add remaining 1/2 stick of butter and the shrimp and vegetable mixture, cover and keep warm until ready to serve. Cook spaghetti in salted, boiling water. Drain thoroughly and put in a large heated shallow dish. Add the parsley to warm shrimp sauce and pour over spaghetti. Toss with 2 large forks. Sprinkle with romano cheese and serve immediately.

#shrimp #spaghetti