Linguini with Shrimp on Lemon Cream Sauce

This recipe is not only fast but delicious! 15 minutes and you?re done! Doesn?t that sound like a plan for an exiting and sophisticated meal on the fly?

So here we go. You will need the following ingredients to serve 4 people:

1 lb of shrimp deveined (size is up to you I would use 16/20 or 21/25 the number means that there are between 16 to 20 or respective 21 to 25 shrimp in a pound, so the bigger the number the smaller the shrimp.)
I lb of linguini
1 1/2 table spoons of Olive oil
½ table spoon of butter
2 oz of finely chopped onions
A good splash of white wine
1 ½ cups of Heavy cream
Juice of 2 lemons
1 table spoon chopped Cilantro
Salt & white ground pepper and that?s it!!

1. Bring a medium pot of water with salt and a half a table spoon of olive oil to a rolling boil. Ensure that the water has enough salt that you can taste it.
2. Add the pasta, turn the temperature down to a light boil and cook it "al dente" (what means "to the tooth" in Italian), that it is cooked but still has a little bite to it. (about 8 minutes)
3. Drain and add a few drops of olive oil.
4. Season the shrimp with salt, pepper and the juice of ½ a lemon.
5. Heat a non stick pan; add one table spoon of olive oil and the butter.
6. Sauté the shrimp about a minute on each side until they turn pink, remove them from the pan.
7. Add the white wine and the onions reduce to almost nothing then add the cream and the rest of the lemon juice.
8. Cook over medium heat for about 5 minutes or until it starts to thicken slightly.
9. Season to taste with salt and pepper
10. Return the shrimp to the pan and add the cilantro.
11. Divide the pasta into four large paste plates and top with the shrimp and sauce.

Voila!! You just created a master piece!