Shrimp and Bowtie Pasta with Tequila Lime Cocktail Sauce
8 ounces bowtie pasta
2 tablespoons olive oil
12 ounces shrimp, cleaned, deveined, cooked
8 ounces fresh mushrooms
1 roasted red pepper, fresh or canned. Sliced into narrow strips.
1 tablespoon parsley, freshly minced
1/4 cup Stonewall Kitchen Tequila Lime Cocktail Sauce
2 tablespoons sour cream
2 tablespoons mayonnaise
Cook pasta according to directions on package. Drain. Rinse and set aside.
Saute shrimp in olive oil until pink and cooked through on both sides. Set aside.
Slice fresh mushrooms and saute in olive oil until lightly browned.
Add diced roasted pepper just to coat and blend flavors; remove from heat and cool.
In a large bowl, toss cooked pasta with sauteed vegetables, freshly minced parsley, 1/4 cup of Stonewall Kitchen Tequila Lime Cocktail Sauce, 2 Tbsp sour cream and 2 Tbsp mayonnaise. Blend well. Additional olive oil may be added at this time.
Cover and refrigerate until ready to serve. Toss lightly before serving.