Stereotypical Guinea Shrimp Dish

You will need:

1 lb of medium sized peeled, de-veined (no shrimp shit!) shrimp
1 Airplane bottle of white wine (found in convenient 4-packs at 7-11)
3 tbsp of BUTTER Y'ALL!!! (I won't say the word "butter" unless it's in a Paula Deen accent)
1 lemon
3 Cloves of finely minced Garlic
Half a cup of chopped fresh Parsley
Salt/Pepper
Olive Oil
Angel Hair pasta or whatever you like

- Heat your pan on med/high and just drizzle a small amount of Olive Oil
- When the oil is hot enough throw in the garlic
- Add the butter and the wine and let the butter melt
- Put your shrimp in a bag and season with the salt/pepper. Seal the bag and shake and then toss the shrimp into the pan.
- Add the parsley and the juice of your lemon. For extra flavor you can throw the skins in (no seeds!) just make sure you remove them before you serve.
- Meanwhile you should have boiled water, added pasta, blah blah blah.
- Plate the pasta and using tongs, place the shrimp on top. Then add the remaining sauce over the pasta, garnish with a little more parsley and enjoy.
- Every Italian has their own way of making the shrimp/white wine sauce. This mine because it's easy and tasty and eating shrimp at home makes me feel rich.