Recipe - Rotini Pasta With Shrimp And Lemon

12 ounce Rotini or rotelle pasta
1 cup Heavy cream
4 tablespoon (One half stick) butter or
margarine
One fourth cup Grated parmesan or romano
cheese
1 Clove garlic, halved
1 pound Medium size shrimp, shelled
and deveined
3 tablespoon Lemon juice
Parsley and basil to
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 mediumhigh. Add the shrimp and stirfry until
firm, pink and curled, for about 35 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini