Shrimp Farfalle
with Fire Roasted Red Pepper, Lemon, and Basil- Wheat
- Gluten
- Crustacean/Crustacé
- Milk
It’s hard not to love farfalle—their tiny bowtie shape is just precious. Tossed with juicy shrimp and roasted red peppers, this 30-minute pasta is bound to become a part of your weeknight repertoire. A sprinkling of crunchy breadcrumbs gives this dish a special touch.
28 g
Basil
2 unit
Red Bell Pepper
½ cup
Panko Breadcrumbs
()
4 clove
Garlic
1 unit
Lemon
340 g
Farfalle (Wheat)
()
570 g
Shrimp
()
2 tsp
Italian Seasoning
4 tsp
Oil*
4 tbsp
Butter*
()
Prep: Preheat the oven to 450°F. Wash and dry all produce. Bring a large pot of salted water to boil. Zest, then halve the lemon. Cut one half into wedges. Mince or grate the garlic. Thinly slice the basil leaves.
Roast the red peppers: Toss the bell peppers on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Place in the oven for about 15 minutes, until slightly caramelized.
Toast the breadcrumbs: Heat 2 tbsp butter in a large pan over medium heat. Add the panko and toss for 2-3 minutes, until golden brown. Transfer to a bowl.
Cook the pasta: Add the pasta to the boiling water and cook for 9-11 minutes, until al dente. Drain, reserving 1/2 cup pasta water.
Toast the breadcrumbs: Meanwhile, heat a large pan over medium heat. Melt 2 tbsp butter in the pan. Add the panko and 2 tsp Italian seasoning. Cook, stirring often, until toasted and golden brown, 2-4 min.
Cook the shrimp: Add a drizzle of oil to the same pan. Add the shrimp and sprinkle over remaining Italian seasoning, garlic, salt and pepper. Cook, stirring occasionally, until the shrimp just turns pink, 1-2 min.
Finish and serve: Mix the pasta and roasted peppers in with the shrimp. Add 2 tbsp butter, reserved pasta water, lemon zest and a squeeze of lemon juice. Stir until everything is warmed through, 1-2 min. Season with salt and pepper. Serve topped with the crispy breadcrumbs and basil. Squeeze over a lemon wedge, if desired. Enjoy!
