1/3 c. olive oil
2 garlic cloves, crushed
1 1/2 tbsp. tomato paste, dissolved in 1/2 c. dry white wine
1 lb. med. shrimp, peeled and deveined
Black pepper, salt
1 c. heavy cream
Chopped parsley

Saute crushed garlic in oil. Remove from oil after rich brown color. Add dissolved wine and paste mixture; cook 10 minutes. Add shrimp with salt and pepper. Cook 2 to 3 minutes. Add cream; cook medium until thickens slightly. Pour over linguini. Toss; add chopped parsley.