Shrimp Scampi With Sun-Dried Tomatoes

• 1 1/2 cups rotini pasta
• 1/4 cup butter
• 20 cooked large shrimp, tails removed
• 4 cloves garlic, minced
• 1/4 cup dry white wine
• 1/4 cup fresh lemon juice
• 1 dash Worcestershire sauce
• 3 tablespoons chopped sun-dried tomatoes (packed in oil)
• 2 tablespoons chopped fresh parsley
• fresh ground black pepper to taste
• sea salt to taste
• 2 tablespoons grated Parmesan cheese, or to taste (optional)

1. Bring a large pot of lightly salted water to a boil. Cook rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
2. Melt butter in a large skillet over medium-low heat. Cook shrimp in hot butter until mostly pink, 3 to 5 minutes. Add garlic and cook until fragrant, about 1 minute. Pour white wine, lemon juice, and Worcestershire sauce over the shrimp mixture; cook until fragrant, about 2 minutes. Sprinkle tomatoes and parsley over the shrimp mixture; cook until the tomatoes are warmed, about 1 minute.
3. Divide pasta between 2 bowls; top each portion with about half the shrimp and sauce. Garnish with Parmesan cheese.

rotini pasta, butter, shrimp, garlic, white wine, lemon juice, worcestershire sauce, tomatoes, parsley, fresh ground black pepper, salt, parmesan cheese

Taken from www.allrecipes.com/recipe/240798/shrimp-scampi-with-sun-dried-tomatoes/ (may not work)