INGREDIENTS

INSTRUCTIONS

While bringing a large pot of salted water to a boil, peel, devein and
halve the shrimp crosswise. Add spaghetti to the boiling water; stir
occasionally. Meanwhile, in a large pan, heat 4 tablespoons of the
olive oil, stir in the garlic and shallots, and saute until the
shallots are translucent.  Add the cherry pepper and shrimp, taking
care not to crowd the shrimp lest they steam in their own juices  Saute
for two minutes, add the wine, salt and pepper to taste, and  boil 1
minute. Remove shrimp with a slotted spoon; set aside. Add the
remaining 2 tbs. of olive o8il, basil, parsley mint and boiling  water.
Bring to a vigorous boil for 5 minutes, reduce the heat, and  return
the shrimp to the pan for a few secones. Pour 3/4 of the sauce  into a
second pan; drain and stir the spaghetti into the second pan  and toss
over  medium heat, mixing the sauce and pasta well.  Sweve immediately,
spooning on remaining sauce.  Mis-typed by Jane Rosenberg-Coombs and
Bette Davis Eyes 10/15/96  Posted to MC-Recipe Digest V1 #248  Date:
Thu, 17 Oct 96 06:58:44 PDT  From: jfcoombs@avana.net  Suggested Wine:
Vintage Tunina 1994, Jermann

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 503
Calories From Fat: 139
Total Fat: 15.7g
Cholesterol: 95.3mg
Sodium: 554mg
Potassium: 409.6mg
Carbohydrates: 60.9g
Fiber: 3.9g
Sugar: 2.6g
Protein: 21.8g