• 16 cloves garlic, unpeeled
• 1 lb. shrimp, peeled and deveined
• 1/4 cup olive oil
• 1 cup heavy cream
• 1 lb. fresh linguine
• 1/2 cup parsley, finely chopped
• 1 cup grated Parmesan cheese

Bring large pot of water to a boil over high heat. Boil garlic 2 minutes. Add shrimp and cook 2-3 minutes until shrimp are pink and just cooked through. Drain. Peel and mince garlic. Heat oil in a heavy nonstick skillet over medium-high heat. Sauté garlic 1 minute. Add cream, reduce heat to low and simmer 3-4 minutes, until cream begins to thicken. Stir in shrimp, parsley, and Parmesan. Season with salt and pepper to taste. Cook linguine in a large pot of boiling water 8-10 minutes, or until al dente. Drain. Transfer to a serving bowl, add sauce and toss well.

Per serving: calories 878, fat 45.7g, 47% calories from fat, cholesterol 351mg, protein 45.8g, carbohydrates 70.4g, fiber 5.0g, sugar 4.6g, sodium 565mg, diet points 20.9.

Dietary Exchanges: Milk: 0.2, Vegetable: 0.1, Fruit: 0.0, Bread: 4.1, Lean meat: 1.1, Fat: 7.6, Sugar: 0.0, Very lean meat protein: 3.4

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The recommended wines are: Chablis, Fumé Blanc, or Chianti.