In the 70-80’s I owned a chain of restaurants in the Los Angeles area called The Original Sicilian Pizza Company. I have since sold the restaurants and the last one closed in 1988.

2  1/2 Qts. Heavy Cream
1/3 C. Fresh Basil — chopped
2 1/2 Tbsp. Granulated Garlic
1 1/2 tsp. Ground White Pepper
2 Tbsp. Salt
1 1/4 C. Lemon Juice — fresh
5 Oz. Parmesan Cheese — grated
7 1/2 lbs. Shrimp 16-20 Size — peeled and deveined
1 1/2 lbs. Butter — melted
3/4 C. Cajun Seasoning Or Blackening Spice
9 lbs. Linguine (Regular Or Pesto Flavored)

For Cream sauce, combine first 7 ingredients; bring to a boil, stirring
occasionally. For blackened shrimp, dip in butter then roll in Cajun seasoning mix. Sear in a cast iron skillet over high heat. Cook 1 minute until the shrimp turn opaque.

NOTE: Substitute 24, 5 oz. boneless skinless chicken breasts for the shrimp if desired. Follow the directions for Blackened shrimp, except cook 2- 2.5 minutes per side. Cut into strips and arrange over top of pasta.

Toss 6 ounces of pasta with 4 ounces of cream sauce. mound on a plate. Thinly slice a lemon crosswise and place on top in a circular pattern overlapping each other. Place 5 shrimp evenly on top of lemon slices. Garnish with basil sprigs, serve.

For each serving, heat 1 T. oil in saute pan until hot. Add 6 shrimp and 1.5 ounces mushrooms, cook 2 minutes. Add 1/2 T chopped garlic and 1.5 T. scallions, cook 1 minute longer, pulling out shrimp when cooked. Add 1-cup cream, reduce liquid 5 minutes. Add 1 T. tomatoes and 1 ounce Parmesan. Reduce mixture 1 minute longer. Return shrimp to pan with 6 ounces fettuccine. Toss and heat thoroughly. Pour onto pasta plate, placing shrimp on top. Garnish with Basil leaf.

For lighter sauce. Substitute 3 quarts clam juice or fish stock for 3 quarts of manufacturing cream.

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