Farfalle pasta and shrimp come together with an orange sauce to create an easy and satisfying meal.
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
How to Make It
Cook farfalle according to package directions; drain.
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.
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.