members recipes

Farfalle pasta with a light and creamy shrimp sauce flavoured with wine,chilli,garlic,herbs and a touch of Sambuca.

Ingredients
Serves 2

approx 180g farfalle pasta
150g cooked,small brown shrimps(weight without shells)
1/2 red chilli,finely sliced
1 clove of garlic, finely sliced
1 small bunch of parsley finely chopped
about 2tbsp finely chopped dill
150ml single cream
1 small glass of white wine
2 small capfuls of Sambuca
A little olive oil
Salt and black pepper to season

Method
1. Cook the pasta according to packet instructions. Whilst it\'s cooking, prepare the sauce.
2. Using a large frying pan, heat the olive oil gently and add the sliced garlic and chilli. Fry very gently for about 1 minute.
3.Turn up the heat and add the cooked shrimps and fry for just a few seconds before adding the wine, dill and parsley. Allow the wine to evaporate for about 30 seconds, then add the Sambuca and cook for a few seconds more.
4. Add the cream to the pan and season with some salt and freshly ground black pepper. Swirl the sauce around in the pan for a few seconds before adding the hot drained pasta and a small ladleful of the pasta water.
5. Toss the pan over the heat until the pasta is well coated with the sauce then serve straight away.