Prepare your ingredients and cooking equipment as directed. You can make this recipe using a camp stove, RV stove or campfire because you are just heating the pots from below.

Bring a large pot of salted water to boil and cook the pasta according to the package directions to achieve al dente, a firm doneness … avoid overcooking to a mushy consistency. Drain well. The sauce should be done at the same time as the pasta but if it is not, set it aside keeping it warm.

As soon as you get the pasta cooking, prepare the sauce by melting the butter in a large skillet over medium heat. Add the garlic, stirring until the garlic barely begins to brown, about 30 seconds. Now, add the pepper and wine and let the alcohol burn off for about 1 minute. Then, add the shrimp turning once during cooking. The shrimp will turn pink when they are done which will take between 2 - 4 minutes per side. Camp Cooking Tip: Don’t overcook shrimp because they will have a rubbery texture. Watch them closely and when they begin to turn color, flip them to cook the second side. As soon as they turn pink, get them off the heat and serve them hot.

Toss the pasta and the sauce together until the pasta is evenly coated. Sprinkle with the Parmesan cheese and parsley, then serve immediately.