Cooking Louisiana  -  Shrimp Pasta
Fresh shrimp are always looking for a new dish to jump in to. Shrimp Pasta is quick and easy.

2 lbs. raw peeled shrimp
1 onion cut in half and sliced thin
1 stick butter
1 can cream of mushroom soup (or your choice)
Handful of chopped green onions
Handful of chopped fresh parley
Fresh ground black pepper
Cayenne - few pinches
Angel Hair Pasta
1 tbs. garlic powder

Put shrimp in a zipper bag with the garlic powder and a little water, move around and let marinade in fridge for an hour. Put the water to boil for the pasta.

Melt butter in a large frying pan and add onions; cook until just wilted. Add shrimp, black pepper and a sprinkle of salt. Cook on a medium heat, stirring, until shrimp turn evenly red.

Put pasta to boil (judge how much you want).

Add Cream of Mushroom soup to shrimp. Stir and add about a 1/4 cup of water, green onions and parsley.

Bring to a boil for about 3 minutes, stirring. Lower the fire and add pasta and cayenne. Stir well and continue to simmer another 5 minutes.

Taste and add seasoning as needed.