Rigatoni and Shrimp with Garlic Cream Sauce
easy to make 
8 oz.  rigatoni pasta
8 oz.  cooked and peeled shrimp
1 Tbsp  extra virgin olive oil
3 oz.  grated onion
4 tsp  minced garlic --; (from jar)
2 tsp  oregano --; (dry)
1/2 tsp  basil --; (dry)
  saltpeppe --to taste
6 Tbsp  heavy cream
4 Tbsp  butter --; (1/2 stick)
2 oz.  freshly grated parmesan cheese --; (approx)
1 tsp  parsley
put the rigatoni on to boil. ours was dry and took 12 minutes to al 
dente. we used frozen shrimp that was cooked and peeled with the tails 
removed. defrost shrimp in colander with hot water from faucet and 
leave in colander. 
sauce: saut the onions and garlic for about 6 minutes in the olive oil 
in a large coated frying pan over medium heat. at this point add the 
cream, basil, oregano, salt and pepper and butter. cook until the 
pasta is done and lower heat by half. 
pour the pasta with the hot water into the colander on top of the 
shrimp in order to heat the shrimp. drain. transfer the shrimp and 
pasta mixture into the pan of sauce and mix. when heated through, 
start mixing in the freshly grated parmesan cheese, until melted. 
transfer to serving dish and add the parsley on top for color. viola! 
add more parmesan and enjoy. 
the exact amount of each ingredient is approximate, so use your own 
judgment. you may also add the salt and pepper (or exclude entirely) 
after the dish is prepared. 
(ID: 1832) Mirror: rec.food.recipes: Fri, Jul 29, 2005

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