Ingredients:
Spaghetti di Golfo


-2 TBSP OLIVE OIL
-4-8 LARGE SHRIMP (or more smaller shrimp)
-2 TBSP CHOPPED GARLIC
-1/2 CUP WHITE WINE
-1 CUP TOMATO SAUCE
-SALT AND PEPPER TO TASTE
-1 TSP OREGANO
-3 CUPS COOKED SPAGHETTI
-2 TBSP BUTTER
-1 TBSP CHOPPED ITALIAN PARSLEY




HEAT THE OIL IN A SAUTE PAN AND SEAR THE SHRIMP ON ALL SIDES

ADD THE GARLIC AND SAUTE UNTIL SOFT

DEGLAZE THE PAN WITH WHITE WINE AND
ALLOW TO COOK DOWN BY HALF

ADD THE TOMATO SAUCE, SALT, PEPPER, AND OREGANO
RETURN TO BOIL, ADD BUTTER

WHEN BUTTER IS MELTED, ADD SPAGHETTI AND PARSLEY


TOSS TO COMBINE. Enjoy.

Listen to The Program