Shrimp Pasta Recipe

Helen gave me the recipe that she said she was going to today; a little history of which follows.......In America, in South Florida to be exact, there is a restaurant called Shell's. There a Missy Hartzog produced this, their Signature dish, for many years, claiming that it always "hit the spot". Which it apparantly did, legend has it that it flew out of the kitchen just as quickly as the customers were flying in. Helen says that it is good so I am going to cook it in Anas Bar one evening soon for her delectation. Personally I prefer the sound of Shell's Seafood Pasta but that's another day and a few more dollars......

Shell's Shrimp Pasta (Serves 4 to 6)
INGREDIENTS
1 pound linguine
1 ounce butter
1/4 teaspoon salt
4 ounces olive oil
4 ounces white cooking wine
8 cloves garlic, chopped
3 stalks finely chopped spring onion
1/2 cup chopped parsley
2 dashes (literally) of soy sauce
16 ounces whipping cream
2 pounds peeled raw shrimp
1 teaspoon salt
1/2 teaspoon pepper

METHOD
Cook linguine to al dente with 1/4 teaspoon salt and butter. Drain and set aside.
Combine olive oil, wine, garlic, parsley, salt, pepper, soy sauce and cream and bring to boil. Add cooked linguine and shrimp. Stir gently, approximately 7 minutes or until shrimp is done and dish has creamy consistency. Throw in the Spring Onion at the last minute and serve immediately.

VARIATION
For the Seafood version substitute for the shrimp 4 ounces fresh mussels; 6 ounces chopped, cooked clams; 10 ounces fresh scallops and 12 ounces peeled fresh shrimp.

NOTE
This is an American recipe and shrimp can be "translated" to Prawn.
Here in Spain I'll be using Nata para Montar as Whipping Cream.