Lemon Butter Shrimp Pasta


1 pound shrimp (try: Wild Caught Key West Pink Shrimp)
1 package pasta of choosing
1 pint grape tomatoes (sliced in half lengthwise)
3 cloves garlic minced
4 tablespoons butter melted
1-2 lemons juiced (approximately 1/4 cup)
1/4 cup white wine
1/4-1/2 cup chopped parsley
1/4 teaspoon red chili peppers crumbled
Salt and pepper to taste
Optional: Shredded parmesan cheese


In a skillet on medium, heat butter. Add garlic and stir. Add shrimp and cook until shrimp turns opaque, white. Add tomatoes and stir for another 3 minutes. Add lemon juice and wine, chili peppers and sprinkle with salt and pepper as desired.

At the same time that you cook veggies, boil water. Cook pasta for approximately 9 minutes. Strain pasta and rinse. Serve up pasta into bowls and add shrimp mixture. Sprinkle with parsley and Parmesan cheese if desired.