Farfalle with lemon shrimp sauce

Ingredients for 3 servings:

• 250 g farfalle, preferably limoncello farfalle
• 170 g shrimp(s)
• 1 small onion(s)
• 2 cloves garlic
• 1 stalk(s) spring onion(s)
• 1 pack of cream or mascarpone
• 2 dashes of Limoncello or white rum
• 3 dashes lemon juice
• 2 pinches of lemon pepper
• 1 pinch of sea salt
• 1 pinch(s) of Fondor

Instructions

Working time approx. 12 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 20 minutes

Cook the farfalle in boiling salted water and drain al dente. A little olive oil will keep it supple. Lightly fry the finely diced onion in olive oil until translucent. Add the finely chopped garlic and fry briefly until the onion is lightly browned. Deglaze with limoncello or white rum, then add the cream or mascarpone. Add the thinly chopped spring onion to the cream and bring to a boil until it thickens slightly. Reduce heat to low and season with white (lemon) pepper, a little Fondor, and salt. Now mix the shrimp into the sauce and simmer for about 3 minutes over low heat. Pour immediately over the pasta and serve; it tastes best that way. For garnish, fan out finely sliced ​​bell peppers around the sides—these also pair well with the sauce.