Cook the Rossi Roasted Red Pepper Pasta according to package directions (Rossi Saffron or Lemon Pepper Pasta works well in this dish, as well). While bringing water up to a boil, in a separate pan, saute shrimp in olive oil until barely cooked. transfer shrimp to a plate and set aside. Drain the pasta.
In the saute pan, melt the Kerrygold Garlic Herb Butter. Add the white wine and bring to a boil. Stir continuously until the wine has reduced by 1/3. Add fresh ground pepper, if desired. Return shrimp to pan and toss to coat.
Plate the pasta and spoon shrimp over it, including some of the butter/wine sauce. Top with Sartori Shaved Parmesan.
Makes 4 generous servings. (Capitalized items are available at The Greater Gouda).