Lane Hospital's Tangy Butterflied Shrimp with White Wine Sauce


1 lb. Large shrimp, peeled and butterflied

3 T Olive oil

1 Garlic clove, chopped

1 Celery stalk, chopped

1 ea Green and red bell pepper, diced

1 Medium onion, chopped

Fresh parsley, chopped

1 T ea. Garlic powder, onion, powder, thyme, cayenne pepper

1 T Italian seasoning

Salt-free spicy seasoning

½ c Dry white wine

1 pack Angel hair pasta

Cook pasta according to directions on package. Drain and toss with olive oil and italian seasoning. Cover and keep warm.

Season butterflied shrimp with onion and garlic powder and cayenne pepper. Heat olive oil in skillet on medium high heat, careful not to burn. Reduce heat to medium and sautee chopped garlic, celery, onion, red and green bell pepper for 30 seconds. Add shrimp. Sautee for 5-10 minutes until shrimp turn pink. Add remaining dry ingredients and parsley. Pour white wine over shrimp and simmer until sauce reduces to half. Remove from heat and let rest for one minute. Serve over pasta. Sprinkle with red pepper and grated parmesan cheese if you like. Garnish with fresh parsley.