Herby Shrimp Pasta

Here is an easy cheap shrimp dinner

INGREDIENTS:
2 4oz cans of Shrimp (thats right I said CANS)
18oz package Rigatoni Pasta
2 tablespoons olive oil
1 tablespoon lemon juice1 tablespoon parsley, chopped
1 tablespoon marjoram,
choppedsalt and pepper, to taste
Parmesan cheese, to taste

DIRECTIONS:
Cook pasta according to package directions, drain and return to saucepan. Add shrimp, olive oil, lemon juice, herbs, a little salt and lots of pepper, to taste. Toss over a gentle heat until combined and hot. Serve with grated Parmesan.

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INGREDIENTS:
1 can (4 oz.) Shrimp
2 cloves garlic, pressed
2 cups sliced fresh mushrooms
1/2 cup diced onion
1/4 cup butter2 cups heavy cream
1/2 cup grated Parmesan cheese
2 egg yolks, slightly beaten
1/4 teaspoon thyme, crumbled
1/2 cup frozen peas, thawed
1/2 pound hot cooked capellini or your favorite pasta
Black pepper
DIRECTIONS:
Drain shrimp. In a skillet, sautee garlic, mushrooms, and onion in butter until onion is soft. Stir in cream, cheese, egg yolks, and thyme. Simmer, stirring constantly, until sauce begins to thicken. Add shrimp and peas. Pour over hot pasta. Toss to mix. Serve at once. Sprinkle with additional Parmesan cheese and pepper.