Shrimp And Pasta Al Fresco

• 2 T. butter
• 2 T. olive oil
• 4 t. lemon juice
• 2 T. Italian parsley - chopped
• 3 cloves garlic - thinly sliced or minced
• 8-10 large basil leaves chopped or 3/4 t. dried
• salt and pepper to taste
• Dash or two of Tabasco sauce
• 6 fresh roma tomatoes chopped or 1 large can Italian plum tomatoes drained and chopped
• Lawry's Louisiana Red Pepper marinade
• 1 pound large shrimp - peeled and deveined
• 1 box (12-oz) bowtie pasta - cooked and drained
• 1/2 cup green onions - sliced including tops

1. 1. Marinade shrimp in Louisiana Red Pepper marinade according to directins on bottle. Approximately 30 minutes.
2. 2.Melt butter and olive oil in large frying pan or electric skillet. Saute garlic just until translucent, do not brown. Add lemon juice.
3. 3. Add shrimp and saute until pink.
4. 4. Add parsley, basil, tomatoes, salt, pepper and Tabasco. Cook just until heated through.
5. 5. Add pasta and heat through. Top with green onions and serve.
6. If you want to spice it up a little more, add 1 or two Andouille sausages, sliced and sauteed.

butter, olive oil, lemon juice, garlic, basil, salt, tabasco sauce, fresh roma tomatoes, red pepper, shrimp, green onions

Taken from www.epicurious.com/recipes/member/views/shrimp-and-pasta-al-fresco-1201810 (may not work)