Recipe: Herbed Shrimp and Pasta (using garlic, parsley and dill)

HERBED SHRIMP AND PASTA

1 pound fresh shrimp, medium size unpeeled
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 teaspoon chopped fresh dillweed (or 1/2 teaspoon dried dillweed)
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Steamed or sauteed red, green, and yellow pepper strips (for serving)

Peel and devein shrimp; 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 garlic and butter in 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 to skillet; stir until blended.

Serve over angel hair pasta with steamed or sauteed red, green, and yellow pepper strips.

Makes 2 to 3 servings
From: Martha S. Richardson, Deer Park, TX
Source: Southern Living magazine, December 1992