1 pound unpeeled, medium-sized fresh shrimp
4 ounces angel hair pasta, uncooked
1/2 cup butter
2 cloves garlic, minced
1 cup half and half
1/4 cup chopped fresh parsley
1 tsp chopped fresh dill weed or 1/2 tsp dried dill weed
1/4 tsp salt
1/8 tsp pepper
Peel and devein shrimps; set aside. Cook pasta according to package directions. Drain and set aside; keep warm.
Melt butter in a heavy skillet over medium high-heat; add shrimp and garlic. Cook 3 to 5 minutes, stirring constantly; remove shrimp and set aside, reserving butter and garlic in a skillet.
Add half and half to skillet; bring to a boil stirring constantly. Reduce heat to low and simmer about 15 minutes or until thickened, stirring occasionally. Add shrimp, parsley, and seasonings. Stir until blended. Served over angel hair pasta with steamed or sauteed red, green and yellow pepper strips.
Yield: 2 or 3 servings
