 CBag of Cocktail Shrimp - $8.

99
 Butter
 Olive Oil
 Pasta of Your Choice (We use Vermicelli) - $1.19
 Minced Garlic
 Italian Seasoning
 Garlic Powder
 Real Parmesan Cheese - $3.49
 Salt and Pepper
 Big Sized Appetite - priceless

We already had most of the above mentioned ingredients in our kitchen.  If you have to buy
some of the items mentioned, rest assured that they will last much longer that just this meal.
Overall, I can’t see you spending more than $15 on the whole list with the exception of buying a
large container of olive oil.  Now that we’ve seen the ingredients, let’s look at preparation.

Cooking The Shrimp and Pasta

To defrost the shrimp, you will need to just run them under cold water for a bit.  After that,
you’ll add the butter, olive oil, garlic and seasonings to a skillet on medium heat.   Then just add
the shrimp into the mix.  It will look like this this below.  How much of the ingredients do you
add?  Well, as I mentioned above, I’m a big fan of olive oil and garlic.  So more the merrier.
While you’re cooking the shrimp, you can be boiling your pasta.  To feed 4 people, you will
probably only need a half box of pasta.  Feel free to cook a bit more, but I’m almost certain
you’ll have extra.  I didn’t include a picture of the pasta boiling.  I hope that isn’t necessary.  If it
is for you, stop reading now and head straight to your local Italian restaurant, because you don’t
stand a chance.

The shrimp will cook for 10-15 minutes, just stirring occasionally.  And guess what?  That’s it. 
Seriously, it’s that simple.

Serving The Pasta

By using the appropriate amount of olive oil and butter, there should be enough that will be the
sauce of the pasta.  Just scoop and spread over the cooked pasta.  The finishing touch is one of
my additional favorites — parmesan cheese.  Not the powdered stuff that you’ll find on the table
at Pizza Hut.  I’m talking about the real stuff that has to be refrigerated.  Kraft will do.  Just
sprinkle on and you are ready to eat.

For this particular evening, we ate the pasta with a side of green beans.  Always good to have a
vegetable! Typically, we like to eat this with asparagus that we prepare in a separate skillet. 
Next time, I’m even considering adding the asparagus with the pasta directly.