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

INGREDIENTS:

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

TO PREPARE:

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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