Lemon Pepper Gulf Shrimp with Bow Tie Pasta

Lemon Pepper Gulf Shrimp with Bow Tie Pasta

(Serves 4)

1 (8 ounce) package bow tie pasta

1 tablespoon olive oil

1 pound large shrimp-peeled and deveined, towel dried

1 tablespoon lemon pepper

2 tablespoons unsalted butter

½ cup whipping cream

Juice of one fresh lemon (optional)

Parsley for garnishment

Bring a large pot of lightly salted water to boil, add pasta and cook 8-10 minutes or until al dente.  Place shrimp in medium bowl and coat with olive oil.   Sprinkle with lemon pepper.  Heat large skillet on medium high heat.   Place shrimp in skillet and cook until cooked through, 3 to 5 minutes.  Remove shrimp from heat.   In same saucepan pour in whipping cream and heat until reduced about 1 minute.  Add butter to cream and stir thoroughly.  Add back shrimp and pasta and mix together thoroughly about 2 minutes.  Pour lemon juice on pasta if desired.  Garnish with parsley.