Katelyn's Shrimp Pasta with Clam Sauce

This is an easy weeknight meal.

1 pound (16 oz) shrimp, deveined and tails off
1 stick of butter
2-3 cloves minced garlic
1 can clam sauce (not clam juice)
1 box vermicelli or thin spaghetti pasta (I used Ronzoni Smart Taste)
Shredded parmesan

Cook pasta as directed on the box. In a different saucepan add butter and garlic. Heat to melt butter. Add shrimp to the butter and garlic. Cook until pink. Add clam sauce and heat through. Add sauce to pasta. Sprinkle with parmesan and serve.

You can use clam juice, but you would have to thicken it with flour and add all the seasonings.  The clam sauce can be found in the international aisle where the Italian stuff is, in the canned tuna aisle or the soup aisle. My friend told me that Progresso makes one, but I have never seen it.