From "True Grits...Tall Tales and Recipes from the New South," provided in cooperation with your DailyInbox newsletter.


  • 6 tablespoons melted butter or margarine
  • 1/2 cup chopped fresh basil
  • 1/2 cup chopped fresh parsley
  • 4 cloves of garlic
  • 1/2 teaspoon salt
  • 2 teaspoons lemon pepper
  • 1-1/2 to 2 pounds medium shrimp, peeled, deveined
  • 3/4 cup whipping cream
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste
  • 9 ounces fresh pasta, cooked, drained
  • 2 tablespoons chopped fresh parsley


    Process the butter, basil, parsley, garlic, salt and lemon pepper in a food processor until blended.  Pour over shrimp in a shallow dish, tossing to coat.

    Marinate, covered, in the refrigerator for 1 hour, tossing occasionally.  Drain, reserving the marinade.

    Saute the shrimp in a skillet sprayed with nonstick cooking spray until the shrimp turn pink.  Remove the shrimp to a bowl.

    Add the cream, Parmesan cheese and reserved marinade to the skillet; mix well.

    Cook over medium heat until heated through, stirring constantly.  Stir in the shrimp.  Add salt and pepper; mix well.

    Serve over the pasta; sprinkle with the parsley.

    SERVES: 6

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