bowtie pasta w/shrimp
By: Thomas M. Ciesla
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.
Wine: Try a nice semi-dry Riesling or a Pinot Gris.