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Spanish Shrimp and Farfalle

Yunhee Kim
Prep time 10 mins
Cook time 13 mins
Yield Makes 4 servings (serving size: 2 cups)
Farfalle pasta and shrimp come together with an orange sauce to create an easy and satisfying meal.

Ingredients

  • 8 ounces uncooked farfalle
  • 1 pound peeled and deveined large shrimp
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 tablespoon plus 2 teaspoons olive oil, divided
  • 1 cup chopped onion
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup fresh orange juice, plus 1 teaspoon zest
  • 1 tablespoon sherry vinegar
  • 4 plum tomatoes, chopped
  • 1/2 cup pimiento-stuffed olives

Nutrition Information

  • calories 417
  • fat 10 g
  • satfat 2 g
  • monofat 6 g
  • polyfat 2 g
  • protein 28 g
  • carbohydrate 53 g
  • fiber 5 g
  • cholesterol 168 mg
  • iron 6 mg
  • sodium 870 mg
  • calcium 84 mg

How to Make It

  1. Cook farfalle according to package directions; drain.

  2. Toss shrimp with cumin, salt, and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add shrimp and cook until pink, about 2 minutes per side; remove from skillet.

  3. Heat remaining 2 teaspoons olive oil in skillet. Add onion, thyme, and cinnamon; cook until onions are soft, about 4 minutes. Increase heat to high and add orange juice, vinegar, tomatoes, and olives; cook until thickened, about 4 minutes. Add shrimp and remove from heat. Toss with farfalle and orange zest, and serve.