Shrimp Linguine

The only shrimp I ever liked stared at me with baleful eyes from inside a fish aquarium at Petsmart. So you can imagine my delight when this creamy surprise tickled my tastebuds with its 9 billion legs. Yeah, that was kinda creepy, but too bad.

Anyway, like I was sayin', shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, saute it. They's uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There's pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich. That- that's about it.

1 1/2 pounds cooked fresh shrimp
6 TBSP butter
1 TBSP minced garlic
1 cup heavy whipping cream
1/2 cup chopped parsley
3 TBSP chopped fresh basil
1/2 tsp dried thyme
3/4 cup grated Parmesan cheese

Cook pasta until al dente. While pasta is cooking, melt butter in a large skillet. Add garlic and saute briefly to release flavor. Add cream; heat just to boiling, stirring frequently. Lower heat, and stir in shrimp, parsley, basil, and thyme. Continue cooking until shrimp are just heated through. Do NOT overcook shrimp! In case you didn't read that last sentence, DO NOT OVERCOOK SHRIMP. Remove sauce from heat.

Drain pasta and toss with the sauce. Toss again with the cheese and salt and pepper to taste!