1 teaspoon minced fresh dill or 1/4 teaspoon dill weed
1/4 teaspoon salt
1/2 pound uncooked medium shrimp, peeled and deveined
3 ounces thin spaghetti or angel hair pasta, cooked and drained
In a small skillet, cook garlic in butter for 1 minute. Whisk in cream, parsley, dill, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for about 13 minutes or until sauce is thickened, stirring occasionally. Add shrimp to pan. Cook and stir for about 2 minutes or until shrimp turn pink. Pour over pasta; toss to coat. Serve immediately.