Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/3  cup           olive oil
   4      large   clov  garlic -- more or less to
                        taste -- minced
   1      teaspoon      dill
     1/2  stick         butter
     1/2  cup           dry white wine
   1 1/2  pounds        medium shrimp -- peeled and deveined
   8      cups          water -- for boiling shrimp
   1      pound         pasta - capellini or linguini
   1      pinch         salt -- to taste
   1      pinch         fresh-ground black pepper -- to taste
   2      small         red chilies -- dried, split
   3      tablespoons   lemon juice
   1      tablespoon    lemon zest
   3      tablespoons   fresh parsley -- chopped

Preparation:

Boil water. Immerse shrimp with shell on; cook 2 - 3 minutes until pink. Remove and drain. Let shrimp cool, peel and devein. Split shrimp lengthwise, but leave tail attached (Butterfly). Bring water to boil in large kettle, add 1 tablespoon of olive oil. Begin cooking pasta when water is at a rolling boil. In a large skillet, over medium heat, add remaining olive oil and sauté split chiles and garlic. Remove pepper pieces when garlic is golden; add butter. As soon as the butter is melted, add dill and wine. Add the shrimp. They will reheat and finish cooking very quickly. The pasta and shrimp should finish cooking about the same time. Drain pasta. Toss shrimp with pasta, add lemon juice, zest and parsley. You could also serve the shrimp over the pasta instead of tossing. Serve with crusty Italian bread, peas and white wine!