1 (12 ounce) package linguine pasta
1/4 cup butter, melted
4 tablespoons diced onion
4 teaspoons minced garlic
40 small shrimp, peeled and deveined
1 cup half−and−half
2 teaspoons ground black pepper
6 tablespoons grated Parmesan cheese
4 sprigs fresh parsley
4 slices lemon, for garnish
Cook pasta in a large pot of boiling water until al dente; drain.
Meanwhile, melt butter in a large saucepan.
Saute onion and garlic over medium heat until tender.
Add shrimp; saute over high heat for 1 minute, stirring constantly.
Stir in half−and−half.
Cook, stirring constantly, until sauce thickens.
Place pasta in a serving dish, and cover with shrimp sauce.
Sprinkle with black pepper and Parmesan cheese.
Garnish with parsley and lemon slices.