Farfalle With Pescatore Cream Sauce
(one serving)
3 Tbs. olive oil
1 oz. white wine
1tsp. minced garlic
pinch salt
pinch pepper
1/2 oz. butter
1/2 oz. parmesan
1 oz. shrimp
2 oz. cubed salmon
2 oz. cubed white fish (Halibut preferred)
2/3 cup heavy cream
1/2 cup flour
4-5 oz. cooked al dente bowtie pasta
Pre-heat olive oil in pan. Lightly roll the shrimp, salmon and white fish in flour. Place all battered seafood into the olive oil and sauté for four minutes. Add white wine and garlic, let reduce. Add heavy cream, parmesan cheese and butter; reduce heat and let simmer for two to three minutes. Finish by adding four to five ounces of pasta and fold gently in sauce. Garnish with fresh chopped parsley.
