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Cooked farfalle pasta (bowtie)
3/4 shallots, minced
3/4 garlic, minced
1/2 tbl lime juice
8 each 31 - 35 shrimp shelled
1 oz red bell pepper
1 oz yellow bell pepper
2 tbl cilantro
1 tsp crushed red pepper
1 1/2 oz white wine
2 tbl whole butter
Salt and pepper to taste
1 oz olive oil
1/8 lime wedge
Farfalle ahead of time to a very firm al-dente,
chill under cold water and let air dry in colander.
Toss with just enough olive oil to lightly cover.
a hot sauté’ pan place oil, shallots and garlic,
when garlic begins to brown add shelled shrimp
and bell peppers, sauté’ briefly, then add lime
and crushed red pepper. Sauté quickly and then
add white wine, flame off and add butter, cilantro
back a little of the cilantro for garnish. Arrange
in pasta bowl with shrimp mostly on top and
sprinkle with cilantro and place lime wedge
on rim of bowl.