1 tsp. salt
2 tsp. corn oil
2 tsp. butter
1 clove garlic
Sm. chopped onion
1 lb. shelled deveined shrimp
1 tsp. dry parsley
2 sticks butter
1 pt. lite cream (or half & half)
1/4 c. dry white wine
1 lemon
12 oz. fresh pasta
1/2 lb. grated Parmesan cheese

Start boiling water for pasta. Use a large pot. Add salt and oil to water. While the water is heating, put butter in a large frying pan. Turn on low flame. Heat butter until it melts. Add the garlic and onion. When garlic and onion are tender, add the shrimp. Toss often.

Meanwhile, in a medium saucepan on a very low flame, add butter. After butter is melted, add cream or half and half and stir. Put on simmer. When the shrimp starts turning pink, add white wine and squeeze the lemon over shrimp. Toss and cook for 1 minute. Don't overcook. Turn off flame and cover. Add pasta to boiling water. Add Parmesan to melted butter and cream. Stir often while pasta is cooking. (Fresh pasta shouldn't take more than 3 minutes to cook. Follow directions on package.)

Add more Parmesan for a thicker sauce, less for thinner sauce. Drain pasta in colander. Put the pasta back in large pot, add shrimp and sauce. Toss thoroughly. Transfer to serving dish and sprinkle parsley over top. Serve with a tossed salad and Italian bread. Serves 2 to 4.