P&L Imports Italy - Capellini & Shrimp with Garlic Cream Sauce

Capellini & il Gambero con la Salsa di Panna di Aglio
Serves 2

	8 oz. Garofalo Capellini
	8 clove garlic, unpeeled
	12 large shrimp, peeled
	2 tbs olive oil
	1 ½ cups heavy cream
	¼ c finely chopped parsley
	½ c grated parmesan cheese
	Salt and pepper

In saucepan bring 6 cups of water to a boil. Using a small parting knife, remove the vein along the back of each shrimp and rinse under running water. Add garlic to the water and boil for two minutes. Add the shrimp and cook with garlic for 2-3 minutes. Drain the shrimp and garlic. Peel the garlic and finely chop. Heat oil in a large skillet over medium heat. Add garlic and cook for 1 minute. Pour in heavy cream and bring to a simmer. Cook until cream begins to thicken. Stir in parsley, parmesan and shrimp. Season with salt and pepper. Pour sauce over linguine in a large bowl and toss to coat. Garnish with parsley and parmesan.