• Shrimp
  • 2 cloves of garlic, minced
  • 1 heaoing table spoon of chopped parsley
  • Olive oil
  • 1 minced small carrot
  • Half cup dry white wine
  • 1 heaping teaspoon of white flour


Boil the shrimp peels in a cup and a half of water and reduce by half. Strain and keep the liquid ready for use. Heat olive oil (about a quarter cup), add hot pepper & carrot and let sizzle hot for about 2 minutes - then add the garlic. Be careful not to let it burn. When garlic is golden add the shrimp, stir & add the wine. When the wine seems evaporated then add the shrimp liquid. Stir & cover for 5 minutes. Uncover, stir and sprinkle in the flour and mix until sauce thickens - add parsley and mix. Taste for salt. NOTE - it is easy to over cook shrimp. They get hard when they are cooked for too long. This means that you must be able to coordinate cooking the pasta and doing the shrimp. This shrimp dish takes a short amount of time to get ready. I'd even say to put your 6 quarts of water (don't forget the salt when the water begins to boil) just before you begin to peel and clean the shrimp. The right amount of pasta is 80 and no more than 100 grams per person. This will leave room for a 2nd course. Use this to top a hot bowl of spaghetti or better yet - linguine.