Farfalle with Shrimps
Course: main courses, fish & seafood, pizza & pastaCuisine: ItalyDifficulty: EasyServings
2
servingsPrep timeminutes
Cooking time
30
minutesTotal timeminutes
Ingredients
250 g peeled shrimps
1 Tbsp butter
1 Tbsp olive oil
2 sliced garlic
1 chopped shallot
salt
pepper
1 tsp chili flakes
1/4 cup white wine
1/2 cup vegetables stock
1 cup cherry tomatoes
2 cups baby spinach
170 g farfalle
1 Tbsp chopped parsley
2 Tbsp parmiggiano reggiano
Steps
- Cook the pasta according to packet instructions. Drain and set aside.
Wash and peel the shrimps. Season with salt and pepper; set aside.
- In a large frying pan, heat the butter and olive oil gently.
Add the sliced garlic and chopped shallot.
Sautee for about 30-60 sec
- Add the shrimps and quick-cooking to develop color.
Carefully pour the white wine and allow the alcohol to evaporate for one minute.
- Add vegetable stock and let it reduce by half.
Season with salt, pepper and chili flakes.
- Add halved cherry tomatoes along with baby spinach.
Cook and stir constantly until the spinach wilt, about a couple minute.
- Add the cooked farfalle into the pan.
Add the chopped fresh parsley and drizzle with a half lemon juice.
Stir well and top with parmigiana reggiano.
