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Shrimp and Peas with Farfalle

Photo: Alison Miksch; Styling: Caroline M. Cunningham
Hands-on time 30 mins
Total time 30 mins

Makes 6 servings

Lemony breadcrumbs add a delightful crunch to this dish.


  • 1/4 cup kosher salt
  • 1/2 pound farfalle pasta
  • 1 pound fresh English peas, shelled or 1 1/2 cups frozen peas, thawed
  • 6 tablespoons butter, divided
  • 1/2 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
  • 1/4 teaspoon black pepper

How to Make It

  1. 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.

  2. 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.

  3. 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.