2 garlic cloves, minced
3 tbsp. olive oil
1 1/4 lb. small cooked Oregon Bay shrimp
1/2 c. sour cream
1/2 c. fresh or frozen cooked peas
1/4 c. chopped fresh thyme or basil
salt and pepper to taste
1/2 lb. semolina corkscrew pasta, cooked and drained

In a large saucepan, lightly sauté the garlic in olive oil. Do not brown. Add shrimp and cook 1 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 cool cooked pasta. Serve with a small green salad with herb vinaigrette dressing.

Serves 3.