Pasta with Shrimp in Lemon Cream Sauce

1 pound angel hair pasta, uncooked
2 tablespoons butter
2 cloves garlic, chopped
1 pound raw shrimp (medium or large), peeled and deveined
Juice of 2 lemons
1 teaspoon lemon zest
1 teaspoon dried oregano
1/2 teaspoon ground white pepper
1 cup cream
Freshly grated good quality Parmesan cheese
Freshly milled black pepper to taste

Cook and drain pasta.

While pasta is cooking, melt butter in a large sauce pan, over medium heat. Saute garlic in the butter 1-2 minutes or until lightly browned.

Add shrimp to pan; cook for 1-2 minutes.

Add lemon juice, lemon zest, oregano, and white pepper; continue to cook another 2-3 minutes or until shrimp turn pink.

Reduce heat to low and gently stir in cream; heat for 2-3 minutes.

Serve over angel hair pasta with freshly grated Parmesan cheese. Add freshly milled black pepper, if desired.

Servings: 4-6
Source: Marla Clark