FARFALLE WITH
ROCK SHRIMP

Mayonnaise

Zest of 2 lemons

Juice of 1 lemon

1 cup mayonnaise

1 tablespoon sugar

2 tablespoons minced parsley

1/2 teaspoon Cajun seasoning

1/4 cup grated Parmesan

Salt and pepper to taste

Farfalle

1/4 cup (1/2 stick) butter

1 teaspoon minced garlic

8 ounces rock shrimp (approximately 2 cups)

8 ounces uncooked farfalle pasta

1/2 cup julienned red bell pepper

1/2 cup julienned red onion

For the mayonnaise, in a bowl combine the lemon zest, lemon juice, mayonnaise, sugar, parsley, Cajun seasoning, Parmesan, and salt and pepper to taste. Mix thoroughly.

For the farfalle, melt the butter in a sauté pan. Add the minced garlic and sauté until golden. Place the rock shrimp in the pan and sauté until cooked through. Place the shrimp in a bowl and refriger­ate to chill.

Cook the pasta in boiling salted water until al dente, about 8 minutes. Immediately drain the pasta. Submerge the pasta in ice water until completely chilled. Remove the pasta from the ice water, drain thoroughly, and place in a large bowl. Add the chilled rock shrimp, red pepper, and red onion and toss.

Add the lemon mayonnaise to the farfalle and toss to coat. This should be dressed a bit heavily as the pasta will absorb some dressing as it sits. Season with salt and pepper to taste. Refrigerate overnight.

Makes 8 to 10 servings.