1/2 - 1 lb. popcorn shrimp
Juice of 1 lemon
1 tbsp. dried dill weed
Freshly ground pepper
1/4 c. butter
1/2 pt. heavy cream
Freshly grated Parmesan cheese
1 pkg. Rotelle noodles, cooked

Combine shrimp in bowl with lemon juice, dill and pepper. Cover and refrigerate 2 hours or overnight. Melt butter in saute pan. Drain shrimp and add to pan. Saute 3 to 5 minutes. Add cream and cook until slightly thickened. Toss together noodles, sauce and cheese. Serve.