Rotini Pasta with Shrimp and Lemon

Ready in 1h

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12 oz Rotini or rotelle pasta
1 Clove garlic, halved
1 c Heavy cream
4 tb (1/2 stick) butter or
3 tb Lemon juice
1 lb Medium size shrimp, shelled
1/4 c Grated parmesan or romano

Original recipe makes 1 Servings



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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