16 oz. linguine                        4 T garlic

¼ cup butter                            2 lb. shrimp, peeled

2 lemons & lemon juice       Half & Half

Prepare linguine according to package.

Saute 4 T garlic in the butter until soft. Add peeled and deveined shrimp and cook until pink. Stir in the zest of  2 lemons (about 3-4Tablespoons) & ¼cup lemon juice. Season with Tony’s.

Mix drained linguine with shrimp and continue to cook over low heat.  Stir in 1 cup of half & half until a thick sauce forms.   Serves 6.  Enjoy!!