Shrimp and Peas with Farfalle
Photo: Alison Miksch; Styling: Caroline M. Cunningham
Lemony breadcrumbs add a delightful crunch to this dish.
How to Make It
Step 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.
Step 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.
Step 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.
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Light & flavorful
Not your typical heavy garlic olive oil taste for pasta. This is light and shrimp adds a satisfying factor to the recipe. Bread crumbs are interesting and add to the dish as well. My family felt it would be great for those who prefer not highly seasoned pasta dishes.
Perfect Spring Pasta
I made this last night for myself and my husband. We LOVED it! I was skeptical of the "no sauce" pasta, but the lemon really takes care of it for you. I was short on butter and used olive oil. Don't skip the breadcrumbs! They make the dish! I used frozen shrimp and peas that I'd already steamed. One note-- typically I don't pay attention to how much water I boil my pasta in, but that's important in this recipe. You use the salted pasta water as part of the "sauce", so if you don't use enough water, you'll get a saltier dish!
So bad we threw it out