Garlic Shrimp Pasta

Bow tie pasta (16 oz)
2 T. butter
1 lb. peeled and clean shrimp
1 T. minced garlic
Tony's seasoning
1 T. dried parsley
fresh Parmesan cheese

Prepare and drain bow tie pasta; set aside. In a skillet, melt the butter. Add shrimp; saute until almost done. Near the end of the cooking time add minced garlic, a liberal sprinkling of Tony's seasoning and dried parsley. Add pasta to skillet and toss. Sprinkle with fresh Parmesan cheese, if desired. If after cooking the shrimp, there is a liquid in the skillet, drain before adding the last ingredients. If the mixture is too dry, add a little olive oil when tossing the pasta and shrimp.

Note: I use pre-shredded Parmesan cheese. I also use frozen shrimp that can be found in the freezers with other frozen seafood. And remember, the more Tony's you add, the spicier the dish.

Rate:* * * * * (5 stars)

Until next time, yum-yum, HB