Description
A simple, delicious weeknight pasta dish. Creamy shrimp sauce over bow tie pasta—perfect for busy evenings!
Ingredients
Units
Scale
- 8 oz (240 g) farfalle pasta
- 1/2 cup (120 ml) reserved pasta water
- 1 lb (454 g) shrimp, peeled and deveined
- 1 tsp onion powder
- 1/4 tsp salt
- 1/4 tsp cracked black pepper
- 3 garlic cloves, finely chopped
- 4 oz (120 g) sun-dried tomatoes, chopped and drained
- 1 cup (240 ml) heavy cream or whipping cream
- 1/4 cup (60 ml) seafood or chicken broth
- 1 cup (100 g) shredded parmesan cheese
- 1 tbsp dried basil
- 1/4 tsp red chili pepper flakes
- 1/8 tsp sweet paprika
- 2 tbsp grated parmesan
- Additional cracked black pepper
Instructions
- Prepare the Shrimp: Arrange the peeled and deveined shrimp on a shallow plate. Sprinkle the shrimp with onion powder, salt, and cracked black pepper. Set aside.
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add farfalle pasta and cook for about 10 minutes, until al dente. Reserve 1/2 cup (120ml) of pasta water, then drain the rest. Set pasta aside.
- Sauté the Shrimp: Heat 2 tbsp of oil in a large skillet over medium heat. Add shrimp in a single layer and cook for about 1 minute per side, until pink and slightly golden brown. Season with salt. Remove shrimp from skillet, reserving the oil.
- Prepare the Sauce: In the same skillet, add minced garlic and chopped sun-dried tomatoes. Sauté for 1-2 minutes. Pour in seafood or chicken broth and heavy cream. Bring to a gentle simmer over medium heat. Reduce heat to low, stir in shredded parmesan until melted and sauce thickens (2-3 minutes).
- Season the Sauce: Add dried basil, red chili pepper flakes, and sweet paprika. Stir well and adjust seasoning with salt and pepper as needed.
- Combine Pasta and Shrimp: Add cooked farfalle to the skillet with the sauce. Toss to coat. If too thick, add reserved pasta water. Return shrimp to the skillet and stir gently. Simmer on low for 1-2 minutes.
- Serve: Remove from heat. Garnish with grated parmesan and cracked black pepper. Serve immediately.
Notes
- For a richer flavor, use a combination of heavy cream and crème fraîche in the sauce.
- If you don’t have sun-dried tomatoes, you can substitute a 1/2 cup of chopped cherry tomatoes.
- To make this dish ahead, cook the pasta and shrimp separately. Combine just before serving to prevent overcooking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 450
- Sugar: 5
- Sodium: 600
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Trans Fat: 0g
- Carbohydrates: 45
- Fiber: 3
- Protein: 30
- Cholesterol: 150