| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Fish | 1 | Servings | |
INGREDIENTS
| 12 | oz | Rotini or rotelle pasta |
| 1 | c | Heavy cream |
| 4 | T | 1/2 stick butter or |
| margarine | ||
| 1/4 | c | Grated parmesan or romano |
| cheese | ||
| 1 | Clove garlic, halved | |
| 1 | lb | Medium size shrimp, shelled |
| and deveined | ||
| 3 | T | Lemon juice |
| Parsley and basil to | ||
| season |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 2788
Calories From Fat: 2412
Total Fat: 273.9g
Cholesterol: 597.9mg
Sodium: 3764.1mg
Potassium: 511.4mg
Carbohydrates: 18.7g
Fiber: <1g
Sugar: 3g
Protein: 72.2g