Southern Living NOVEMBER 2000
Peel shrimp, and devein, if desired.
Sauté garlic in hot oil in a large skillet over medium heat 1 to 2 minutes. Add butter, stirring until melted. Add shrimp, and cook 1 minute.
Stir in wine and red pepper; reduce heat, and simmer 1 to 2 minutes or just until shrimp turn pink. Sprinkle with parsley, and serve over linguine.
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