1/2 package (16 oz) Tenderoni spaghetti, uncooked
2 Tbsp butter or margarine
2 Tbsp olive oil
3/4 lb small fresh shrimp, peeled and deveined
2 Tbsp fresh parsley, chopped
1/2 tsp salt
1/4 to 1/2 tsp crushed dried red pepper
Prepare pasta according to package directions; drain.
In large skillet over medium heat, melt butter with oil; add shrimp, parsley, salt and crushed red pepper.
Cook until shrimp turn pink, about 3 minutes, stirring frequently.
Toss hot pasta and sauce.
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