4-5 lbs. peeled shrimp, raw
1 stick butter
1 c. chopped onion
5 cloves garlic
2/3 c. chopped celery
1 green pepper, chopped
1/2 c. dry white wine
1/2 c. water
3 bay leaves
1 tsp. basil
Salt and pepper
Dash of Tabasco
1 lb. thin spaghetti
Grated Romano cheese

Melt butter, saute onions and garlic until tender. Add celery and green pepper and cook about 2 minutes. Add shrimp. Cook until pink. Remove shrimp and vegetables into a bowl with a slotted spoon. Cover bowl to keep warm. Add wine and water to pot and boil for 5 minutes. Reduce heat, add spices and Tabasco. Simmer 20 minutes.

Cook spaghetti, add a tablespoon of oil to water. Drain spaghetti. Mix with shrimp mixture. Add parsley and sprinkle with grated Romano cheese.