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Preparation

1. Shell and devein shrimp.
2. Boil 3 quarts water in a large saucepan. Add 3 cups dry bowtie pasta; cook 12 minutes, then drain.
3. While pasta is boiling, mince garlic and onion. Melt butter in a skillet over medium heat. Add garlic and onion and cook 1 minute.  Add shrimp and cook until it turns orange, 1 to 2 minutes (do not overcook).
4. Remove shrimp from skillet and set aside. Reduce heat to low. Add cream cheese to skillet and stir with onion, garlic and butter to make a sauce.
5. Add half & half creamer and stir. Add the wine and stir until smooth. Return cooked shrimp to the sauce and stir to coat.
6. Drain pasta, divide onto 4 plates and top with shrimp and garlic sauce. Season with 1/2 tablespoon chopped fresh basil and black pepper.