1/2 Cup butter
30 large shrimp
1/2 pound fresh sliced mushrooms
2 teaspoons parsley
1 teaspoon crushed garlic
1 small chopped onion
1 teaspoon cayenne pepper
1 chicken bouillon cube dissolved in 1 cup of water
4 servings of spaghetti, cooked and drained
In a large skillet melt 1/4 cup butter on a medium burner and sauté shrimp until pink. Add mushrooms, parsley, garlic, onion and cayenne pepper. Cook 2 minutes. Add chicken stock and bring to a boil. Boil 2 minutes and add remaining butter. Simmer til a bit thickened. Serve over dirty rice.
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