Tagliatelle Pasta
with Shrimp, Red Peppers, and Pine Nuts

Sauce:
Boil wine and shallots in heavy saucepan until reduced.
Heat the oil in a heavy skillet over medium heat, add shrimp or scallops, nuts, garlic and sautee 2 minutes.
Add peppers and sautee 2 minutes. Whisk 2 tablespoons butter into wine reduction and set over low heat and whisk in butter 1 tablespoon at a time, season with salt and pepper.

Cook pasta, drain and transfer top a bowl then spoon sauce over it, add shrimp and mix with pine nuts and parsley.

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