• Cooked cappellini for 4, set aside
• 1 lb. large shrimp, peeled and deveined
• 2 oz. unsalted butter
• 1 cup cream
• ½ cup dry white wine- you want some quality here, this imparts flavor
• 1 tbspn. finely minced fresh garlic
• 2 tbspn. white roux
• ½ cup all purpose flour
• Lemon juice
• Salt & Pepper

In shallow pan, add salt and pepper to flour then dredge shrimp. In sauce pan sautee shrimp in butter – don’t over cook- remove and set aside. In same sauce pan add cream, wine, garlic, and lemon juice and heat to simmer, add roux and stir until slightly thickened. Replace shrimp in sauce and heat for one minute. Place cappellini on serving plate, pour sauce over pasta, placing shrimp on top, serve.