1 lb. med. shrimp
1/4 c. olive oil
1 pt. heavy cream
1/3 c. sherry wine
1/2 lb. linguini
Pinch of black or white pepper

Saute peeled shrimp in pan with olive oil for 5 minutes or until pink stirring occasionally. When shrimp are done, add sherry wine and stir.

In meantime, boil peeled shells in saucepan with 3 cups of water. When done boiling, throw out shells and reserve 1/4 cup of water and pour into wine and (oil) mixture and cooked shrimp. Simmer 2-3 minutes.

Add 3/4 cup of heavy cream. Simmer until sauce thickens. Serve over cooked pasta or rice. Season with pinch of white or black pepper. Serves 4.