2 pounds large unpeeled shrimp (48)
3 tablespoons margarine or butter
1 cup chopped red bell pepper
8 garlic cloves, crushed
1/2 cup dry white wine
1/4 cup minced fresh parsley
1/4 cup lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
6 cups hot cooked angel hair pasta (about I lb.) uncooked
Peel shrimp leaving tails intact. Butterfly underside of each shrimp. Arrange cut sides up in a large baking dish.
Melt butter or margarine in a small skillet over medium heat. Add bell pepper and garlic. Sauté for about 2 minutes. Remove from heat. Stir in wine, parsley, lemon juice, salt and pepper. Spoon over shrimp, then sprinkle with paprika. Broil for about 5 to 6 minutes. Serve with or over pasta.