Shrimp Farfalle (AKA Butterfly Pasta)
with Bell Pepper, Lemon, and Crispy Breadcrumbs
Farfalle pasta is named for the butterflies it resembles. Which is appropriate for this citrusy, summery recipe that’ll make your taste buds flutter and float and feel like they’re on cloud nine. The pasta is mixed with plump shrimp, sweet bell peppers, and fragrant basil, but what really pushes it into sublime territory is the heap of buttery golden breadcrumbs on top that give it a special crunch.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
20 ounce
Shrimp
(Contains Shellfish)
1 unit
Lemon
2 clove
Garlic
12 ounce
Farfalle Pasta
(Contains Wheat)
2 unit
Red Bell Pepper
½ ounce
Basil
½ cup
Panko Breadcrumbs
(Contains Wheat)
2 teaspoon
Italian Seasoning
Not included in your delivery
2 tablespoon
Olive Oil
4 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Zest lemon until you have 1 tsp zest, then cut into halves. Cut one half into wedges. Mince or grate garlic. Thinly slice basil leaves. Core, seed, and thinly slice bell peppers.
Toss bell peppers on a baking sheet with a large drizzle of olive oil and a pinch of salt and pepper. Roast in oven until lightly browned, about 15 minutes.
Melt 2 TBSP butter in a large pan over medium heat. Add panko and toast, stirring, until golden brown, 2-3 minutes. Remove from pan and set aside. Once water is boiling, add farfalle to pot. Cook, stirring occasionally, until just al dente, about 9 minutes. Scoop out and reserve 1 cup pasta water, then drain.
While pasta cooks, heat a large drizzle of olive oil in same pan over medium-high heat. Rinse shrimp and pat dry with a paper towel. Season with Italian seasoning, salt, and pepper. Add to pan and cook, tossing, until almost opaque, 1-2 minutes. Add garlic and cook, tossing, until fragrant, about 1 minute more.
Toss pasta and bell peppers into pan with shrimp. Add lemon zest, 2 TBSP butter, half the basil, pasta water, and a squeeze of lemon. Bring to a boil and let bubble, stirring occasionally, until a sauce has formed, 3-4 minutes. Season with salt, pepper, and a squeeze of lemon (to taste).
Divide pasta between bowls. Sprinkle with panko and remaining basil. Top with a large drizzle of olive oil and serve with lemon wedges on the side for squeezing over.
