8 oz Pasta (we used Rosemary Pepper Pasta in the photo)
1 lb Raw Shrimp, peeled & deveined
1 c. heavy cream
3/4 c. Chicken broth
1/2 c. grated Parmesan Cheese
3 Tbs. Butter
1/2 tsp salt
1 1/2 tsp Dill
1 tsp. Minced Garlic
1 tsp. Minced Onion (dried)
1/2 tsp. Coarse Black Pepper (we use tellicherry)
1/4 tsp thyme leaves
Bring a large pot of water (3-4 quarts)
In a large saucepan combine cream, broth, parmesan cheese, 2 Tbs of butter, salt, dill, garlic, onion, pepper and thyme leaves over medium heat, whisking constantly, bring to boil, immediately reduce heat to low, simmer for 5 minutes.
While the sauce is simmering, heat the remaining tablespoon of butter in a small skillet and saute the shrimp for 1 minute. Pour into the sauce, butter and all, stirring well.
Once the pasta is done, drain it well, toss gently with