– April 15, 2024
A bow-tie pasta quickly boiled (power boil then) 12 minutes. Saute some scallions, boil shrimp 2 minutes, then boil and reduce shrimp broth while assembling the rest of the sauce. Add a spoonful of flour equal to the oil or butter that the scallions were sauteed in. Cook for a few minutes to eliminate the raw flour taste, 2-3 minutes. Add a little wine. Grate parmesan cheese.
Drain the pasta, then add a small quantity of shrimp broth to make the sauce to your desired thin or thickness.
Serve the pasta with sauce on top, then garnish with roasted pine nuts and chopped green bits of the scallions.
The Chardonnay
White wine purchased from the Garagiste.