1 lb. med. cooked shrimp, peel and deveined frozen is good
8 oz. thin spaghetti, cooked al dente
1/4 c. olive oil or 2 tbsp. for lighter taste
1 or 2 crushed garlic to taste
1/4 c. chopped parsley (fresh) or 1 tbsp. dried
1/4 c. white wine

Heat shrimp in oil. Add parsley and garlic to get hot; add white wine. Toss cooked spaghetti to get hot.

More or less shrimp and oil determine lightness of this dish.