12 oz. rotelle (corkscrew noodles)
1 c. heavy cream
2 tbsp. butter
1/8 tsp. cayenne pepper
1/4 c. parmesan cheese
1 lb. medium shrimp
1 c. sliced mushrooms
1 c. chopped fresh herbs (parsley, chives, basil, etc.)
3 tbsp. lemon juice
1 tbsp. grated lemon rind

Cook rotelle in boiling salted water according to package directions. Meanwhile, combine cream, 1 tablespoon butter, cayenne pepper and cheese in small saucepan. Place over low heat to heat through. Saute garlic in remaining butter. Add shrimp and mushrooms and stir-fry until shrimp is firm, pink and curled, about 3 to 5 minutes. Quickly stir in herbs, lemon juice and rind. Remove from heat. Pour hot cream sauce over pasta; toss until well blended. Spoon shrimp mixture over pasta. Garnish with lemon wedges and fresh herbs if desired. Serve.