¼ cup Olive oil
6 cloves Garlic finely chopped
1.5 tsp 6- pepper salt
3 TB capers
20 oz Dry white wine such as Chardonnay or Sauvignon Blanc
32 oz Chicken stock low sodium or home made
1 # Bow Tie or Penne rigate pasta
40 16/20 Shrimp peeled and deveined
¼ cup Italian parsley coarsely chopped
1 cup Tomato concase (peeled and seeded diced tomato)
2 Tb Sweet butter
Grated parmesan cheese as needed
In a sauté pan over a medium flame add the olive oil and cook until it starts to simmer—(do not brown) add the 6-pepper salt and capers and simmer a few minutes.
Add the wine and reduce down 2/3
Add the stock and bring to a simmer. Reduce heat to low
When pasta is almost done add the shrimp to the chicken stock broth. Cook for about a minute and remove shrimp.
Cook pasta a few minutes less than the box suggests and strain.
Add the pasta and cook until most of the liquid has evaporated. Then add the parsley, butter, tomato and shrimp.
Toss and taste—adjust salt and pepper with 6-pepper salt
Arrange on a platter and quickly serve with cheese