a variation on the chicken scampi
1 1/2 Tbsp butter
1 Tbsp minced white onion
1/8 cup minced garlic (4-6 cloves)
3/4 cup sherry (regular, not cooking sherry)
1/4 tsp salt
1/4 tsp Italian seasoning
1/4 tsp crushed red pepper flakes
1/8 tsp black pepper
1 jalapeno, sliced
1/2 cup heavy cream
1 1/2 cups (dry) shell shaped pasta
2 Tbsp olive oil
1/2 pound, peeled & deveined uncooked shrimp
1/4 cup all-purpose flour
1 green bell pepper, cut into bite-size strips
1/2 chopped white onion
Optional: freshly grated Parmesan cheese
Make Sauce: Melt butter in a pan over medium/low heat. Add minced white onion and saute for 2 to 4 minutes or until the onion begins to brown. Add the minced garlic and saute for 30 seconds. Add wine, salt, Italian seasoning, red pepper flakes, and black pepper. Bring to a simmer and simmer for 15 to 18 minutes or until the sauce has reduced to half. Add jalapeno and cream and simmer uncovered for about 10 minutes. Do not let mixture boil.
Bring water to a boil in a large pot. Add the shell-shaped pasta and cook according to directions on the box or until pasta is al dente. Drain the pasta and rinse with cold water to keep it from continuing to cook.
Preheat the 2 tablespoons of oil in a large skillet/sauce pan over medium heat. Lightly pepper the shrimp, then coat with flour. Shake excess flour from shrimp and add to hot pan. Saute for 3 to 5 minutes on one side or until golden brown.
When the shrimp is brown on one side, flip each of the pieces and move them to the side of the pan. Add the sliced peppers and chopped onion to the center of the skillet. Continue cooking the shrimp and vegetables for 4 to 6 minutes or until the shrimp is browned and the veggies begin to brown on the edges. Pour the sauce over the shrimp and vegetables and add the cooked pasta. Toss everything and continue to cook for a couple minutes. Divide evenly between two plates and sprinkle with Parmesan (if using).