Tuesday, April 26, 2011

Farfalle with Shrimp in a lemon, butter, white wine sauce

1 lb. farfalle, cook according to pkg. directions
1 pound of raw deveined, cleaned shrimp...tails can be on or off
1 pint of sweet yellow cherry tomatoes
4 green onions, chopped
1 stick of butter
juice of 1 lemon
3/4 cup olive oil, extra light (allows for a higher cooking temp)
2 garlic cloves, minced
1 tsp sea salt
1/2 tsp black pepper
2 turns of the pan of your favorite white wine. If you wouldn't drink it...then don't cook with it :)

Cook pasta and drain. In a deep skillet melt butter over medium heat. I add the oil as the butter melts to prevent it burning. Add in minced garlic and sautee for 2-3 minutes. Next turn up your heat to medium high and add the shrimp. Season with salt and pepper then add wine. cook for 10 minutes so the shrimp is cooked through and sauce reduce. Stir in lemon juice and add pasta to the shrimp and sauce. Toss well and serve.