I have been craving a simple, light pasta dish, that would have good leftovers. Farfalle (bowtie pasta), shrimp, portabella mushrooms and a few other ingredients did the trick. My new man kept raving about how good it was, and asked me twice, “You made this up? This is great!” Farfalle with Shrimp and Mushrooms in White Wine Sauce 1 package farfalle/bowtie pasta 1 pound shrimp peeled and deveined 2 large portabella mushrooms, sliced 1 bunch green onion, finely sliced 1 teaspoon capers 1 can diced tomatoes drained 2 tablespoons butter 1 cup white wine 1/2 cup fresh basil, torn Boil salted water, and cook pasta until tender. Drain and set aside. Heat butter in large saute pan. Add green onions. Salt raw shrimp, and add to pan. Saute shrimp in butter for about 3 minutes. Add mushrooms, tomatos and wine. Let simmer for about 5 minutes, or until mushrooms are cooked through (but shrimp isn’t over cooked.) Remove from heat, and stir in capers. Mix pasta and sauce together in a large bowl, and top with fresh basil. Enjoy with a nice glass of Riesling (my summer favorite!)