4 lbs. raw shrimp
2 sticks butter
1 c. chopped onions
5 cloves garlic, minced
2/3 c. chopped celery
1 chopped green pepper
1/4 c. dry white wine
1/4 c. water
2 bay leaves
1 tsp. thyme
Salt and pepper to taste
Dash Tabasco sauce
1 lb. thin spaghetti
Grated Romano cheese

In a Dutch oven melt 1 1/2 sticks of butter and saute onions and garlic until tender. Add celery and green pepper and cook for 2 minutes, allowing them to remain crunchy. Add shrimp and cook until pink (about 5 minutes). With a slotted spoon, remove shrimp and vegetable mixture to a heated bowl and keep warm.

Add wine and water to Dutch oven and boil for 5 minutes. Reduce heat for 5 minutes. Reduce heat further and add bay leaves, thyme, salt, pepper, and Tabasco sauce; simmer for 20 minutes.

Add remaining 1/2 stick butter and the shrimp and vegetable mixture. Cover and keep warm until ready to serve.

Cook spaghetti in salted boiling water. Drain thoroughly. Add parsley to warm shrimp sauce and pour over spaghetti. Toss and sprinkle with cheese. Serves 4.