2 garlic cloves, minced
3 tbsp. olive oil
1 1/4 lbs. sm. cooked shrimp or larger shrimp cut up
1 c. sour cream
1 c. fresh or frozen cooked peas
Chopped fresh thyme to taste
Salt & pepper to taste
1 (12 oz.) pkg. semolina corkscrew pasta, cooked & drained

In a large saucepan, lightly saute the garlic in olive oil. Do not brown. Add shrimp and cook one minute. Add sour cream, peas, thyme, salt and pepper and mix thoroughly. When heated through (do not boil) either pour over hot, drained pasta or allow to cool and toss with cold, cooked pasta. Sprinkle with Parmesan cheese. Serve with a small green salad with herb vinaigrette dressing and garlic bread. Serves 4 to 6.