1 Tbs. - Kosher Salt
3 Tbs. - Butter
2 1/2 Tbs. - Bertolli EVOO
1 1/2 Tbs. - Minced Garlic
1 Lbs. - Large Shrimp (peeled & deveined)
1/4 Tsp. - Pepper
1/3 C. - Parsley
1/4 C. - Lemon Juice
1/8 Tsp. - Cayenne
1 Tbs. - Johnny's Garlic Seasoning
1 Tbs. - Johnny's Salmon Seasoning
2 Tbs. - Kraft Parmesan Cheese
Vegetable Oil
Drizzle vegetable oil into a large pot of boiling water, add the salt and pasta. Cook for 7-10 minutes or according to the package. In another sauté pan melt the butter and EVOO over medium high heat. Add the garlic, shrimp, pepper, cayenne, salmon seasoning, garlic seasoning and cook until the shrimp turns pink which should take about 5 minutes. Remove from heat and add the lemon juice, parsley and pasta. Stir to combine then top with the Parmesan cheese.