1 lb. unpeeled, medium-size fresh shrimp
4 oz. angel hair pasta (uncooked)
1/2 c. butter
2 cloves garlic, minced
1 c. half and half
1/4 c. chopped fresh parsley
1 tsp. chopped fresh dill weed or 1/2 tsp. dried dill weed
1/4 tsp. salt
1/4 tsp. pepper

Peel and devein shrimp; set aside. Cook pasta according to package directions. Drain and set aside; keep warm. Melt butter in a heavy skillet over medium-high heat; add shrimp and garlic. Cook 3 to 5 minutes, stirring constantly; remove shrimp and set aside, reserving garlic and butter in skillet. Add half and half to skillet; bring to a boil, stirring constantly. Reduce heat to low and simmer about 15 minutes or until thickened, stirring occasionally. Add shrimp, parsley and seasonings; stir until blended. Serve over angel hair pasta with steamed or sautéed red, green and yellow pepper strips.