Maison Damaré Sauteed Shrimp and Pasta

Here is a nice and tasty shrimp dish. Start a pot of boiling pot of water for the pasta of your choice, I typically use Dreamfields penné. When the water is boiling I add about a tablespoon of sea salt and 1/8th teaspoon or so of Dave's Ultimate Insanity Sauce and add it to the water just before dropping the pasta in. This will add some heat to the pasta itself. On another burner I heat up a big skillet then add enough extra virgin olive oil (EVOO) to coat the pan. Add some sliced yellow and/or red bell pepper, sliced garlic, (4 to 6 cloves to taste) and then the shrimp. I use about two pounds of frozen cooked tail-on shrimp from Costco; 30 count (medium size). It should about fill up the skillet. Add some fresh milled black pepper, cayenne if you would like the extra heat and let it cook. Start a steamer full of broccoli florets, snap peas, carrots. When the shrimp look almost done, drain any excess liquid and add some soy sauce, about 4 tablespoon. Toss shrimp to coat and continue to cook till done; (totally thawed since they are pre-cooked). When the pasta is done, drain and return the pot to the stove with the burner off. Add some EVOO and a little butter, (I use Smart Balance made from vegetable oils w/out trans fats, which tastes great) then dump the pasta back in. Now here comes the unhealthy part, dump some (about 3/4 cup) grated Parmesan cheese over the pasta with one raw egg and some half and half (enough to make it creamy, maybe 1/4 cup), then stir vigorously. Drain the veggies and add these to the pasta and stir till all is coated evenly.

Serve pasta on the side with the shrimp and enjoy! Bon Appétit