8 ounces dried angel hair pasta -- uncooked
1 cup butter
1 1/2 pounds peeled medium sized fresh shrimp (2 pounds unpeeled)
4 cloves garlic -- minced
2 cups half and half
1/2 cup chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons chopped fresh dillweed or 3/4 teaspoon dried dill -- optional
fresh dill weed sprigs -- garnish, optional

Cook pasta according to package directions. Drain; set aside and keep warm.

Meanwhile, melt butter in a large heavy skillet over medium-high heat; add shrimp and garlic. Cook, stirring constantly, 3 to 5 minutes or until shrimp turn pink. Remove shrimp and set aside, reserving garlic and butter in skillet.

Add half and half to skillet; bring to a boil, stirring gently. Reduce heat, and simmer 15 minutes or until thickened, stirring occasionally. Add shrimp, parsley, salt, pepper and if desired, chopped dillweed; stir until blended. Serve over pasta. Garnish, if desired.

Yield: 6 servings