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September 27th, 2004

Shrimp and Pasta
By Jed Proujansky

Buy 16 oz. good pasta. I like the sun dried tomato and basil, though your favorite will work fine.

    Also Get:

    1/2 lb medium shrimp and devein.
    1/2 bulb (not clove) of garlic, minced.
    A nice handful of fresh parsley
    and a few tablespoons of thyme and oregano mince the herbs.
    1\4 cup olive oil
    fresh grated parmesean cheese

Boil water and add 2 tablespoons of oil into the water to prevent the pasta from sticking together.

When the water starts to boil, put the pasta into the pot.

While the pasta is cooking in one pot, heat up the oil.

Put in the shrimp and garlic and cook quickly (a few minutes should do) until the shrimp turn pink. Do not overcook. Add the herbs and continue to cook for about 30 seconds.

Remove from heat.

When the pasta is done, drain and rinse, place in bowl and add Shrimp mixture.

You may want to add a little olive oil if you find the mixture is dry. Add parmesean and season with salt and pepper to taste.

Note all measurements are approximate. They can be varied according to taste. I always like more garlic and herbs, others prefer a milder mix. ~ Jed

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