1 tsp. minced garlic
1 tbsp. coarsely cut scallions
1/4 c. olive oil
1/4 c. diced plum tomatoes
1 c. diced shitake mushrooms
1/2 c. sm. peeled shrimp
1/4 bunch arugola
1/2 c. white wine
Salt and ground pepper, to taste
1 lb. bowtie pasta (Farfalle)
1/4 c. Parmesan cheese, grated
Fresh basil as garnish

Saute garlic and scallions in olive oil until soft and golden, a few minutes. Add tomatoes and mushrooms, cook about 3 minutes. Add shrimp and arugola leaves, splash with white wine. Season with salt and freshly ground pepper to taste. Remove from heat.

Cook farfalle to preferred taste; but before draining remove 1/2 cup of the cooking water and add to the sauce. Bring the sauce to boil and mix with the drained pasta. Serve on oval dish, sprinkle top with Parmesan cheese, and garnish with fresh basil leaves.