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Shrimp Sauce for Pasta

1 1/2 lbs peeled and deveined medium shrimp; about 10-13 per serving
4 cloves garlic, minced
1/4 cup chopped parsley
1/3 cup white wine
1 tsp butter
2 Tbsp olive oil (light oil)
1/4 cup pasta water; reserved
1/4 cup grated Parmesan cheese
Salt and pepper to taste
2/3 lb. pasta (linguini is the classical pasta, but it's up to you)

Heat a large pot of water to the boil, add 1 tsp salt and pasta
(cooking time about 11 minutes), then start your sauce. When pasta
is done, usually at the most critical point of cooking the sauce,
reserve 1/4 cup of pasta water, and drain the pasta. Put butter
and olive oil into a large frying pan over medium-high heat and
add the garlic when the butter melts. Cook garlic, stirring
constantly, until it becomes soft, but not browned at all, about
3-4 minutes. Add shrimp and briefly stir into the oil, then add
the parsley, stir again and add the wine, half the pasta water and
a good grind of pepper. Reduce heat to medium and cook, stirring
occasionally, until the shrimp are just done. Add the pasta and
Parmesan cheese to the shrimp pan and toss thoroughly. Remove from
heat and serve immediately. Salt and pepper to individual taste.
Should serve 4 healthy appetites.

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