1 lb medium shrimp, deveined and tails removed
1 lb spaghetti noodles (more or less, depending on family size)
6 -8 garlic cloves, according to personal taste, minced
1/4 cup butter olive oil (3 drizzles)
italian seasoning fresh ground pepper red pepper flakes salt herbs (according to taste)
1 Boil pasta in water till delicate, save 1 cup of pasta water for utilize later. I generally put some oil, salt, and new spices in with my pasta when I bubble it. Channel and put away when done.
2 While pasta is bubbling, wash shrimp.
3 Melt margarine over medium hotness. Add shrimp.
4 Let cook till somewhat pink and beginning to twist. Then, at that point, add garlic.
5 Cook 5-7 min., add oil. Keep on blending till shrimp is pink and twisted.
6 Add pasta to skillet. Add flavors. Add barely sufficient saved pasta water till it isn’t dry however not swimming in fluid all things considered. Contingent upon measure of pasta this requires 1/2 the cup or every last bit of it. Begin with adding 1/4 of it then, at that point, work up from that point.
7 Keep throwing all fixings around in skillet till everything is consolidated and hot.