Farfalle with Sweet Shrimp
2 Servings
1/3-1/2 lb (150-227f) dry farfalle (bowties)
2 Tbsp (30 ml) olive oil
12 large raw shrimp, peeled
1 large finely chopped garlic clove
1/3 red pepper (sweet), cored and cut into strips
1 Tbsp capers
1/3 yellow or orange pepper (sweet) cored and cut into strips
1-2 Tbsp (15-30 ml) fresh chopped basil or oregano
1 Tbsp (15 ml) honey
Salt and pepper
2 sliced green shallots
1. Cook the pasta in salted water 'til 'al dente'. Drain and set aside in this pot.
2. Heat your oil over medium-high heat in a pan, adding the shrimps, garlic, pepper and herbs. Saute 2-3 minutes stirring all the while.
3. Add the capers and honey. Saute 2 minutes or 'til the shrimp are pink.
4. Add shrimp mixture to the pasta pot. Salt & pepper to taste.
5. Mix gently, sprinkle with shallots -
Serve immediately
2 Servings
1/3-1/2 lb (150-227f) dry farfalle (bowties)
2 Tbsp (30 ml) olive oil
12 large raw shrimp, peeled
1 large finely chopped garlic clove
1/3 red pepper (sweet), cored and cut into strips
1 Tbsp capers
1/3 yellow or orange pepper (sweet) cored and cut into strips
1-2 Tbsp (15-30 ml) fresh chopped basil or oregano
1 Tbsp (15 ml) honey
Salt and pepper
2 sliced green shallots
1. Cook the pasta in salted water 'til 'al dente'. Drain and set aside in this pot.
2. Heat your oil over medium-high heat in a pan, adding the shrimps, garlic, pepper and herbs. Saute 2-3 minutes stirring all the while.
3. Add the capers and honey. Saute 2 minutes or 'til the shrimp are pink.
4. Add shrimp mixture to the pasta pot. Salt & pepper to taste.
5. Mix gently, sprinkle with shallots -
Serve immediately