Anonymous August 11 2005

8 ounces Rigatoni pasta

8 ounces cooked and peeled shrimp

1 Tbsp Extra Virgin Olive Oil

3 ounces grated onion

4 teaspoons minced garlic --; (from jar)

2 teaspoons oregano --; (dry)

1/2 teaspoon Basil --; (dry)

Salt/peppe; --to taste

6 Tbsp heavy cream

4 Tbsp butter --; (1/2 stick)

2 ounces freshly grated Parmesan cheese --; (approx)

1 teaspoon 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