Ingredients

½ cup extra-virgin olive oil
½ cup garlic, sliced
12 whole peperoncini in vinegar, drained, seeded and thinly sliced
½ teaspoon salt
1 pound small shrimp, washed, peeled and de-veined
4 tablespoons soft butter, plus 2 tablespoons for finishing
½ cup scallion, cut into thin rounds
Hot water from the pasta-cooking pot
⅓ cup Italian parsley, freshly chopped

Description

Small Shrimp Make A Lovely Addition To Skillet Sauces, Because They Cook So Quickly, Barely 2 Minutes In The Skillet. The Trick Is To Make Sure That You Don't Overcook The Shrimp. If You Can, Start Your Pasta Before The Sauce So They Finish At The Same Ti

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