Shrimp with Garlic Cream Sauce

• 8 cloves Garlic, unpeeled
• 12 large uncooked Shrimp, peeled & deveined
• 2 tablespoons Olive Oil
• 1 pint Heavy (whipping) Cream
• 1 tablespoon Joe's Stuff or other cajun seasoning
• 1/8 cup Worcestershire Sauce
• 1 tablespoon Corn Starch
• 1/8 cup finely chopped Parsley
• 1/4 cup grated Parmesan cheese
• 3 small Roma tomatos, chopped
• 8 ounces linguine or other pasta
• 1/2 cup finely chopped celery
• 6-8 medium Mushrooms, sliced

In a saucepan, bring 6 cups of water to a boil. Add the Garlic to the water and boil for 2 minutes. While the Garlic is cooking, rinse the Shrimp under cold water and drain. Add the Shrimp to the water and cook with the garlic for 2-3 more minutes. Drain into a strainer and rinse garlic and shrimp under cold water until cool. Set shrimp aside (refrigerate if waiting more than 5 minutes to complete recipie). Peel the garlic.

In a small bowl, mix the Corn Starch with a small amount of water to make a thick liquid (not a paste). Set aside.

Add Olive Oil to a pan and bring to medium heat. Using a garlic press, squeeze garlic into pan and cook for one minute. Add Joe's Stuff, Worcestershire Sauce, chopped Roma tomatos (and other optional items) and saute until tender, 2-3 minutes.

Pour Heavy Cream into the pan and bring mixture to a simmer. Add Parsley, Parmesan Cheese and Shimp. Cook mixture for an additional 2-3 minutes, slowly adding liquid Corn Starch until mixture thickens. Remove from heat.

In a large bowl, pour mixture over cooked Linguine and toss to coat pasta.

Serve and enjoy!