Louisiana Shrimp and Pasta

1 pound bowtie or penne pasta

1/4 pound unsalted butter (not margarine)

1/2 cup chopped green onions

4 cloves garlic (minced)

1 pound peeled uncooked Tiger shrimp (tails on or off)

1 cup heavy whipping cream

3 tablespoons of cooking sherry

2 tablespoons of cajun spice mix

Cook pasta, drain, cool, and set aside.  Melt butter in a large skillet.  Saute onions for 2 – 3 minutes.  Add garlic, cajun spices, and shrimp.  Saute until shrimp are almost pink (do not over cook).  Add whipping cream and sherry.  Cook until sauce thickens and shrimp is completely cooked.   Add pasta to pan, toss, and heat through.  Serve immediately.

Serves 6 – 8