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Yunhee Kim Photo by: Yunhee Kim

Spanish Shrimp and Farfalle

Farfalle pasta and shrimp come together with an orange sauce to create an easy and satisfying meal.

Health APRIL 2008

  • Yield: Makes 4 servings (serving size: 2 cups)
  • Cook time:13 Minutes
  • Prep time:10 Minutes


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 417
  • Fat: 10g
  • Saturated fat: 2g
  • Monounsaturated fat: 6g
  • Polyunsaturated fat: 2g
  • Protein: 28g
  • Carbohydrate: 53g
  • Fiber: 5g
  • Cholesterol: 168mg
  • Iron: 6mg
  • Sodium: 870mg
  • Calcium: 84mg

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Spanish Shrimp and Farfalle recipe