3 lbs. shrimp, peeled and deveined
Tabasco
Salt and pepper
1 stick butter
1 onion, chopped
3 toes garlic, minced
1/3 c. dry white wine
1 tbsp. cornstarch, dissolved in 1/2 c. water
1 lg. bag egg noodles
Parsley
Parmesan cheese

Season shrimp generously with Tabasco, salt and pepper. Melt butter in large skillet and saute onions and garlic. Add shrimp and white wine and cook over fairly high fire for about 5 minutes. Lower fire, add cornstarch and stir for about 10 minutes or until sauce "tightens up." Gently toss over cooked egg noodles and sprinkle with chopped parsley and Parmesan cheese. Makes 6 servings.