Green Bean Shrimp Scampi

This turned out garlicky, lemony, and the dill came through well.  The green beans were a fluke!  I was going to use frozen peas then remembered these beauties in the 'fridge.  I made only enough for one huge lunch or two with salads, but this can be adjusted to serve more.  The corn pasta was good - but if I make this again I'll use regular wheat or rice pasta.

1 penny-nickel size handful of pasta

1 big serving of fresh green beans

1 giant Elephant Garlic clove

2T   butter

        juice and zest of 1/2 lemon

15± pre-cooked frozen-thawed shrimp

1T   dry dill

2T± sour cream

Cook the pasta according to package directions, drain (rinse in hot water - or not - depending on your preference).  While pasta is cooking, slice the beans and simmer covered in a little water.  When the bears are about 1/2 done, add the sliced garlic and simmer again, covered, until the water evaporates.  Add butter, lemon juice and zest.  Saute' until the garlic is almost cooked then add the shrimp.  Simmer together, covered until heated through.  Sprinkle with dill, add the sour cream and stir.  If the sauce is too watery, add a teaspoon ± corn starch.  Bring to a simmer then serve over pasta.  Top with some fresh grated Parmesan cheese  . .Lin