Is it Italian? Is it Asian? I dunno. It was good, though.

You could just as easily serve this over some basmati rice (and omit the cheese) but I really like the huge rigatoni we had with this and of course, the Parmesan. It was a fusion, as the kids call it.

Ginger-Garlic-Cilantro Shrimp
Originally, from Bon Appétit magazine, with 6 tbsp of butter instead of 3.5.
3.5 tbsp butter, room temperature
1/4 cup (packed) chopped fresh cilantro
3 garlic cloves, minced
2 tablespoons chopped fresh chives
2 teaspoons minced peeled fresh ginger
2 teaspoons toasted sesame oil
1 pound uncooked, peeled and deveined shrimp (large — 26-30 ct)
1 tbsp olive oil
1 small white onion, diced
1 orange or yellow bell pepper, cored and diced
Lime wedges
1 pound rigatoni or other large tube-like pasta of your liking
salt and pepper

Mix the first six ingredients in small bowl until well blended; alternatively, throw in the food processor and process until smooth. Season . . . → Read More: Asian Pasta Mix-Up: Ginger-Garlic-Cilantro Shrimp