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Farfalle and Shrimp

Farfalle and Shrimp

Sunset FEBRUARY 2002

  • Yield: Makes 3 or 4 servings


  • 8 ounces dried farfalle pasta (also called bow-tie or butterfly)
  • 1 onion (8 oz.), chopped
  • 1 tablespoon olive oil
  • 1 can (14 1/2 oz.) diced tomatoes
  • 1/3 cup dry vermouth or dry white wine
  • 1/3 cup fat-skimmed chicken broth
  • 2 tablespoons drained capers
  • 1 teaspoon dried thyme
  • 12 ounces (51 to 60 per lb.) frozen peeled, deveined shrimp
  • 3 tablespoons chopped parsley
  • Salt and pepper


1. In a 5- to 6-quart pan over high heat, bring 3 quarts water to a boil. Add pasta and stir occasionally until barely tender to bite, 9 to 12 minutes.

2. Meanwhile, in a 10- to 12-inch frying pan over high heat, stir onion in oil until limp, 3 to 5 minutes. Add tomatoes and juice, vermouth, broth, capers, and thyme. Bring to a boil and cook for 3 minutes. Add shrimp, reduce heat, and simmer, stirring occasionally, until barely opaque but still moist-looking in thickest part (cut to test), 3 to 4 minutes.

3. Drain pasta and return to 5- to 6-quart pan. Stir in shrimp mixture, parsley, and salt and pepper to taste. (If pasta has cooled, stir over medium heat until hot.) Pour into a wide serving bowl or distribute evenly among plates.

Nutritional Information

Amount per serving
  • Calories: 397
  • Calories from fat: 14%
  • Protein: 27g
  • Fat: 6.1g
  • Saturated fat: 0.9g
  • Carbohydrate: 53g
  • Fiber: 3.1g
  • Sodium: 491mg
  • Cholesterol: 129mg

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Farfalle and Shrimp recipe