Shrimp-
Season with salt and pepper or seasonings of choice.
Heat a grill and pan toss until cooked through and outer edges get slightly crispy. Can also cook the shrimp in a pan on medium high heat on the stove.
Turn off heat but do not discard the pan. Remove shrimp from pan and set aside.
Lightly cover to keep warm while making the pasta.
Lemon Caper Pasta
Bring a large pot of salted water to a boil. In the meanwhile make the lemon caper sauce.
In the same pan used to cook the shrimp, turn heat to medium and add one tablespoon of butter and garlic. Stir and cook garlic for about 1 minute, until fragrant but not browned.
Increase the heat to medium-high and add 1/2 cup white wine. Simmer, stirring as needed until the wine is reduced by half and you can no longer smell the alcohol, about 3 minutes.
Add the chicken broth, lemon juice, zest, and capers, turn heat to high. Cook until sauce is reduced by half (1/2 cup) about 8 to 10 minutes. Optional: Add some of the tomatoes toward the end of cooking the sauce to blister them.
Turn off heat and add one tablespoon of butter, and whisk to combine. Taste sauce, season with salt and pepper as needed.
Cook bow tie pasta in boiling water until al dente.
Drain pasta and add to the sauce.
Add parsley and shrimp and toss to combine. Add sliced tomatoes and gently mix. Season pasta with salt and pepper as desired.
Top with freshly grated parmesan cheese.
Add lemon and Parmesan as desired.
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