| Olive Oil | 1/2 Cup Heavy Cream |
| 1 Large Tomato, Diced | Salt And Pepper, To Taste |
| 3 Cloves Garlic, Minced | 2 Green Onions, Chopped |
| 1/2 Pound Shrimp, Peeled And Deveined | Bow Tie Pasta, Cooked |
| 1/4 Cup White Wine | Parmesan Cheese |
Heat olive oil in sauté pan. Add shrimp, tomato, and garlic, and sauté for 2 minutes. Deglaze with white wine. Remove shrimp to a small bowl and set aside. Add cream to saucepan and reduce until thick. Season with salt and pepper to taste. Return shrimp to pan and cook until heated through. Toss with green onions and pasta and top with Parmesan cheese. Serves 2.
2008 Modified Recipe - April Ferre - From the 4th Street Grille.
"The local ABC affiliate in Sacramento had a great food segment in their afternoon news cast with recipes from local restaurants which they then posted online. I love a cream sauce, particularly one with white wine. This makes a very rich and very pretty pink sauce." - April Ferre
