steak,texas wine, wine trails

bowtie pasta w/shrimp

By: Thomas M. Ciesla

Preparation time:
40 minutes
Serves 4


  • 1 pound of 26-30 count shrimp, peeled & deveined
  • 1 package of Bowtie pasta
  • 1 cup of heavy cream
  • 3 tablespoons of Lite Sour Cream
  • 1 tablespoon of Goat Cheese
  • 2 tablespoons of capers
  • 1/4 cup of fresh basil, chopped
  • 1 cup grape tomatoes, sliced in half
  • 1 cup of yellow grape tomatoes, sliced in half
  • 2 garlic cloves, finely chopped
  • 1 smalll onion, thin-sliced
  • Olive oil
  • 1 tablespoon of lemon juice
  • 1 tablespoon of lime juice
  • 2 tablespoons, fresh basil
  • 1 cup of freshly grated Parmeson cheese
  • pepper & salt to taste

Pasta Preparation
1. In a large pot of boiling, salted water, cook the pasta until just al dente. Drain, reserving 1/2 cup of the pasta cooking water.

2. Meanwhile, in a large skillet, coated with olive oil add cream sour cream and goat cheese, lightly blending together. Turn heat to a low simmer.

3. When cream mixture and warmed and combined, add pasta to the skillet and cook over low heat, tossing until coated. Add the basil, tomatoes and capers, tossing to mix in, cover and cook for an additional 2-3 minutes.

Shrimp Preparation:
1. In a large skillet, cover bottom with olive oil, add shrimp, capers, lemon & lime juices, oregano, pepper and simmer shrimp until pink color (about 5 minutes). Add chopped garlic, onions and tomatoes and simmer for 3-4 minutes. Combine the contents of skillet with the pasta/cream mixture, mix in one or two tablespoons of parmesian cheese and simmer for an additional two minutes. Serving:
Remove from heat, add fresh basil & rosemary and toss. Transfer to bowls and serve with extra Parmesan.

Wine: Try a nice semi-dry Riesling or a Pinot Gris.