New Year's Eve Shrimp Courtesy Dot Dickinson, Louisiana Cookin' This is a delicate shrimp pasta dish with a butter and white wine sauce. Prep/Cook Time: 30 MinutesServings: 4 Ingredients 1/2 cup salted butter (do not substitute margarine) 4 cloves finely minced garlic 1 bunch green onions, washed and chopped 2 pounds (31-35 count) Louisiana shrimp, peeled and deveined 2 (or more) tablespoons dry white wine1 teaspoon dill weed juice of one lemon 1/2 teaspoon white pepper salt, to taste cooked angel hair pasta (for 6 to 8) Directions In a large skillet, sauté the garlic and all but 2 tablespoons of the green onions in melted butter until tender. Reduce the heat to medium and add the shrimp, white wine, and dill. Cook until the shrimp begin to turn light pink, then add the lemon juice and the white pepper. Check and adjust the salt and pepper of the dish and continue cooking until the shrimp reach your level of desired doneness. Ideally the shrimp should be cooked only until they are pink and tender. Warm the cooked pasta and spoon generous amounts of the shrimp and sauce over each portion, garnish with the reserved green onions. Makes a meal with a salad, bread, and the rest of the white wine. Show off your culinary skills. Share pictures of your finished dish on social media and tag them with #LouisianaSeafood!