Bloody Mary Shrimp and Pasta
fresh shrimp, peeled and deveined
3 cloves garlic, crushed
1/4 cup olive oil
1 pound fettuccine or other pasta
1 1/2 cups Bloody Mary mix
2 tablespoons fresh chopped parsley
Cook pasta according to directions; drain and keep warm.
Sauté shrimp with garlic in olive oil until the flesh is opaque, about 3 to 5
Add to pasta and toss with bloody Mary mix.
Garnish with fresh chopped parsley and grated Parmesan.
Serve with a fresh garden salad and bread. Have a little extra Bloody Mary mix
in a small creamer available for diners who enjoy extra zing!