Mable’s Quick Pasta

12 oz angel hair pasta - uncooked
1 cup olive oil & sea salt butter
2 onions – medium – chopped
5 cloves garlic – chopped finely
4 tbsp sun dried tomatoes in oil – drained and cut in strips
1 ½ tsp oregano leaves – dried
½ tsp red pepper flakes – crushed
¼ tsp salt
4 tsp capers - drained
2 lbs shrimp – medium, uncooked, peeled and deveined
Lemon juice from two lemons
Loaf of French bread
1 bottle of red wine

Cook the pasta according to the directions on its packaging. Drain ½ cup of the pasta’s water into a pot and save it. Cover the pasta to keep it warm while you prepare the remainder of the dish. In a large skillet, melt the butter over “Medium” heat and blend in the onions and garlic. Cook the mixture for 5 minutes or until the onions are soft. Stir the mixture during the cooking process. Mix in the sun dried tomatoes, oregano, pepper, salt and capers, and then cook the mixture for an additional 3 minutes. Pour in the shrimps and cover the skillet. Let the shrimp and mixture cook until the shrimps are pink – about 5 minutes. Blend in the lemon juice, stir and then blend in the water you poured off the pasta. Slowly add the pasta to the skillet to keep it from splashing. Mix the dish thoroughly to blend all of the ingredients. Serve with French bread and red wine. 


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