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Ingredients
- 12 ounce Rotini or possibly rotelle pasta
- 1 c. Heavy cream
- 4 Tbsp. (1/2 stick) butter or possibly margarine
- 1/4 c. Grated parmesan or possibly romano cheese
- 1 x Clove garlic, halved
- 1 lb Medium size shrimp, shelled and deveined
- 3 Tbsp. Lemon juice Parsley and basil to season
Directions
- 1. Cook the pasta in boiling salted water in a large saucepan
- following package directions. Drain.
- 2. Meanwhile, combine the heavy cream, two (2) Tbsp. of the butter and cheese in a small saucepan. Place over low heat to heat through.
- 3. Saute/fry the garlic in the remaining 2 Tbsp. of butter in a medium size skillet. Remove the garlic when it begins to brown.
- 4. Increase the heat to medium-high. Add in the shrimp and stir-fry till hard, pink and curled, for about 3-5 min. Quickly stir in the lemon juice and season with parsley and basil to desired taste.
- 5. Transfer to a hot serving bowl. Pour the warm cream sauce over the pasta tossing together till well blended. Spoon the shrimp mix over the pasta and toss. Garnish with lemon wedges, fresh herbs, etc. if you like.
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