Steps:
- Cook pasta per directions, set aside. Save 1 cup of boiled water. Melt butter in a 14 inch skillet over medium heat. Add shrimp and cook over medium heat until pink, approximately 5-7 minutes. Remove shrimp and set aside. In same skillet, add garlic and onion (adding a little more butter if necessary) and saute for 2-3 minutes. Add tomatoes, wine, and rosemary (keep 3 of the sprigs whole, and break the 'leaves' of the fourth into pieces and add to skillet). Simmer over medium-low heat for 10 minutes. Add sour cream and lemon, stir thoroughly, and continue to saute for 5 minutes. Remove from heat and allow to sit until sauce thickens. Add previously saved water as necessary if sauce is too thick. Serve over pasta with parmasean cheese. Makes 6 servings.
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