Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

12 oz Rotini or rotelle pasta 1 Clove garlic, halved
1 c Heavy cream 1 lb Medium size shrimp, shelled
4 tb (1/2 stick) butter or -and deveined
-margarine 3 tb Lemon juice
1/4 c Grated parmesan or romano -Parsley and basil to
-cheese -season

1. Cook the pasta in boiling salted water in a large saucepan

following package directions. Drain.

2. Meanwhile, combine the heavy cream, two (2) tablespoons of the
butter and cheese in a small saucepan. Place over low heat to heat
through.

3. Saute the garlic in the remaining 2 tablespoons of butter in a
medium size skillet. Remove the garlic when it begins to brown.

4. Increase the heat to medium-high. Add the shrimp and stir-fry
until firm, pink and curled, for about 3-5 minutes. Quickly stir in
the lemon juice and season with parsley and basil to desired taste.

5. Transfer to a warm serving bowl. Pour the hot cream sauce over the
pasta tossing together until well blended. Spoon the shrimp mixture
over the pasta and toss. Garnish with lemon wedges, fresh herbs, etc.
if desired. From the files of Al Rice, North Pole Alaska. Feb 1994

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