2 lbs. shrimp, peeled
3 or 4 cloves of garlic
1/2 to 3/4 stick butter
1/2 to 1 tsp. Paul Prudhomme seafood seasoning
3/4 c. water
2 tbsp. cornstarch
1 tsp. cayenne pepper
2 tbsp. lemon juice
1 tsp. parsley
Vermicelli or spaghetti