downloaded from

1 cup butter
2 large cloves garlic, minced
2 to 3 pounds raw jumbo shrimps, shelled and deveined
2 tablespoon dry sherry or white wine
1 cup heavy cream
salt and pepper to taste
chopped parsley

In skillet, heat butter; cook garlic over medium-low heat until soft. Add shrimps and cook until they turn pink. Add sherry and simmer for another minute. Add cream and salt and pepper to taste. Garnish with chopped parsley, if desired. Serve over linguini or any pasta.