SHRIMP FARFALLE RECIPES

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GARLIC AND PARMESAN SHRIMP FARFALLE RECIPE - FOOD.COM



Garlic and Parmesan Shrimp Farfalle Recipe - Food.com image

Make and share this Garlic and Parmesan Shrimp Farfalle recipe from Food.com.

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 2 serving(s)

Number Of Ingredients 11

6 ounces uncooked farfalle pasta (bowtie)
1/4 cup butter or 1/4 cup margarine
3 chopped garlic cloves
3 ounces baby shrimp
1 bay leaf
1 teaspoon dried oregano
1/2 teaspoon dried basil
2 tablespoons flour
3/4 cup heavy cream
1/2 cup parmesan cheese
salt and pepper

Steps:

  • Cook pasta according to package directions.
  • While pasta cooks, melt butter in a medium-large sauce pan. Add garlic and saute til tender, but not browned.
  • Add shrimp, bay leaf, oregano, and basil to butter and simmer 5-10 minutes until pasta is almost ready.
  • Add flour and stir to make a roux. cook 1 minute.
  • Add cream and mix well. Stir in parmesean and mix well until creamy.
  • Drain pasta reseving 1 cup of the cooking water. Keep warm.
  • Add cooking water to sauce and stir with whisk until smoth. Let sauce come to a gentle boil. Season with salt and pepper to taste.
  • Mix/ fold in pasta. Serve with garlic toast if desired.

Nutrition Facts : Calories 1015.6, FatContent 65.1, SaturatedFatContent 39.9, CholesterolContent 288.1, SodiumContent 680.1, CarbohydrateContent 75.3, FiberContent 3.3, SugarContent 1.9, ProteinContent 32.9

SHRIMP AND PEAS WITH FARFALLE RECIPE | MYRECIPES



Shrimp and Peas with Farfalle Recipe | MyRecipes image

Lemony breadcrumbs add a delightful crunch to this dish.

Provided by MyRecipes

Total Time 30 minutes

Yield Makes 6 servings

Number Of Ingredients 10

¼ cup kosher salt
½ pound farfalle pasta
1 pound fresh English peas, shelled or 1 1/2 cups frozen peas, thawed
6 tablespoons butter, divided
½ cup panko (Japanese breadcrumbs)
2 teaspoons lemon zest, divided
1 pound peeled, medium-size raw shrimp, deveined
1 tablespoon fresh lemon juice
2 tablespoons finely chopped fresh flat-leaf parsley
¼ teaspoon black pepper

Steps:

  • Bring 4 qt. water to a boil in a stockpot over high heat. Add 1/4 cup salt; return to a boil. Add pasta; boil, stirring occasionally, 11 minutes. Add peas, and cook 3 minutes or until peas are tender. Drain, reserving 1 cup pasta water.
  • Melt 2 Tbsp. butter in a medium skillet over medium heat; add breadcrumbs, and cook, stirring often, 4 minutes or until brown. Add 1 tsp. zest, and cook, stirring constantly, 2 minutes. Remove from heat.
  • Sauté shrimp in remaining butter in stockpot over medium-high heat 4 minutes or just until shrimp turn pink. Stir in lemon juice and 1/2 cup reserved pasta water. Stir in pasta mixture. Stir in up to 1/2 cup pasta water until desired consistency is reached. Transfer mixture to a platter. Top with panko, parsley, black pepper, and remaining lemon zest.

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