Garlic Shrimp

Not to be confused with Shrimp Scampi, Garlic shrimp is my  own revved up concoction using off-the-shelf spagetti sauce. And, because I've never measured it all, it comes out slightly differently every time. This is not a low calorie, low fat low cholesterol dish by any means. It is however very yummy. WIth a Salad  and garlic bread, you've got a nice dinner here for company too.

You'll need

Shrimp
Butter (real butter, not the fake stuff)
Several Cloves of Garlic
A jar of spagetti sauce (I use Ragu's Roasted Garlic but whatever will do)
Pasta (I like fetticine for this myself, but any pasta will do)
Parmesan/Romano Cheese (whichever you like or both)

I heat some butter up (2 tablespoons or so), then add about 2 minced garlic cloves. While thats getting started, I start heating a pot of water to boil the pasta in.  Take the shrimp (shells completely off) rinse them, and then add to the garlic. you don't want to let the butter cook away, nor add too much so I often put a splash of white vermouth in as well. Any dry white wine would work, but I have found cooking with Vermouth works very well. Once the water comes to a boil, drop your pasta in to cook. Using Fetticine I set the timer for 12 minutes.  Keep turning the shrimp so the are cooked all the way through. once they are pink (5-6 minutes), add another clove of garlic, and about a cup of the spagetti sauce. I add at this point parmesan/romano cheeses, less than a 1/4 cup, four or so shakes if you're using the quick stuff from the store. Once the shrimp, sauce, garlic and cheese are integrated, add the rest of the sauce. Stir occasionally to keep it all integrated and so the shrimp don't settle to the bottom. When the timer goes off, drain your pasta. The sauce by this point should be hot all the way through, so its time to serve dinner.  I find its easier when serving the shrimp & sauce over the pasta to use a ladle so the shrimp gets evenly distributed.  For those of us who really like garlic, more can be added. Enjoy!