Shrimp Dijon Over Linguini

• 1lb Uncooked Shrimp, Shelled, Detailed And Deveined
• 2 Cloves Garlic, Minced
• 1/2 Stick Butter, Plus 2T
• 1/4 Cup Dijon Mustard
• 1/4 Cup Fresh Lemon Juice
• 3 Cups Heavy Cream
• 1T White Wine
• 1t Old Bay Seasoning
• Dash Of Cayenne
• Fresh Ground Pepper
• 6oz Parmesan, Shredded
• 1/4 Cup Fresh Parsley, Chopped
• 1lb Linguine, Just Cooked To Al Dente
• 1/2 Cup Seasoned Bread Crumbs

1. Melt 1/2 stick butter with garlic over low heat in large saucepan Add dijon, lemon juice, cream, Old Bay and peppers and continue to cook on low/med low until warmed through and sauce begins to thicken.
2. Add Shrimp and continue to cook until just turning pink.
3. Add Parmesan, wine and parsley and cook until cheese is melted and well blended.
4. In broiler safe single serve, or large souffle dish, place linguini in bottom and top with a generous portion of the shrimp/sauce mixture.
5. Sprinkle the top with bread crumbs and drizzle with melted butter Broil for about 5 minutes until warm and tops are golden brown

shrimp, garlic, butter, dijon mustard, lemon juice, heavy cream, t, bay seasoning, cayenne, ground pepper, parmesan, fresh parsley, linguine, bread crumbs

Taken from tastykitchen.com/recipes/main-courses/shrimp-dijon-over-linguini/ (may not work)