Shrimp and Peas with Farfalle

2 Reviews
ADD YOUR REVIEW
Photo: Alison Miksch; Styling: Caroline M. Cunningham
Hands-on Time
30 Mins
Total Time
30 Mins
Yield
Makes 6 servings
April 2015
RECIPE BY Southern Living

Lemony breadcrumbs add a delightful crunch to this dish.

Ingredients

  • 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

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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Ratings & Reviews

So bad we threw it out

Brinna
November 03, 2015
I admit i didn't measure out the water for the pasta, just poured it in my biggest pot to boil...which I believe holds 5 quarts. It was over the top salty. We ended up picking out the shrimp and had to throw out the rest. I attempted to wash the pasta off, but it didn't make a difference. It may taste good making sure the water level is 4 qts, but there was nothing redeeming about it that I want to try again. I feel like I threw a lot of money in the garbage.

Light & flavorful

inthekitchen
April 02, 2015
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

ak2005
April 01, 2015
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!  
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