Mare and Monti

1 tablespoon garlic
2 portabella mushrooms
1/2 each green, red, and yellow peppers
6 tablespoons olive oil
30 shrimp
juice of 2 lemons
2 cups heavy cream
1 cup white wine
3/4 cup parmesan cheese
1 pound cooked pasta

Saute garlic, portabella mushrooms, and bell peppers in olive oil.  When the peppers begin to soften (5-6 minutes), add shrimp.  Saute until the shrimp start to turn pink, but are not fully cooked.  Add wine and lemon juice.  Let simmer 1 minute then add heavy cream.  Add parmesan cheese and salt and pepper to taste.  Simmer sauce until it thickens slightly.  Serve with your favorite pasta, and garnish with fresh lemon slices.

Serves 4 people.  Enjoy!