Farfalle Shrimp Recipe

Cook pasta

Bring a large pot of water to a rolling boil. Add 1 tbs kosher salt to the water. Add 12 oz farfalle and cook until al dente according to package instructions (about 9-11 minutes). Reserve 1 cup of pasta cooking water, then drain pasta and set aside.

Prepare shrimp

While pasta cooks, pat 1 lb shrimp dry with paper towels. Season both sides with 1 tsp black pepper and a pinch of the 1 tbs kosher salt (use remaining salt for seasoning later).

Heat a large wide skillet over medium-high heat. Add 2 tbs olive oil and 2 tbs unsalted butter. When butter is melted and foaming, add seasoned shrimp in a single layer and cook 1.5–2 minutes per side until pink and just cooked through. Transfer shrimp to a plate and tent with foil.

Lower heat to medium and add the finely chopped shallot to the same skillet. If pan looks dry, add a splash (about 1 tsp) of olive oil. Sauté shallot 2–3 minutes until translucent. Add 4 minced garlic cloves and 1 tsp crushed red pepper flakes; cook 30–45 seconds until fragrant but not browned.

Pour in 1 cup dry white wine (or chicken broth) to deglaze the pan, scraping up browned bits from the bottom with a wooden spoon. Simmer 2–3 minutes until the liquid reduces by about half.

Stir in 1 cup heavy cream, 2 tbs fresh lemon juice, and 1 tsp lemon zest. Bring to a gentle simmer, then reduce heat to medium-low and cook 3–4 minutes until the sauce begins to thicken slightly.

Whisk in 3 tbs grated Parmesan until melted and smooth. Taste and adjust seasoning with remaining kosher salt (about 1/4–1/2 tbs) and additional black pepper if needed.

Add 1 cup halved cherry tomatoes to the sauce and simmer 1–2 minutes to warm and soften them slightly.

Stir in 2 cups baby spinach a handful at a time, allowing leaves to wilt into the sauce. If sauce becomes too thick, add reserved pasta cooking water 1/4 cup at a time to reach desired consistency (you will likely need 1/4–1/2 cup).

Return the cooked shrimp to the skillet and toss gently to coat and reheat for 1–2 minutes.

Add the drained farfalle to the skillet. Toss everything together over low heat to combine, ensuring pasta is well coated with sauce. If the sauce needs loosening, add additional reserved pasta water in small increments.

Fold in 2 tbs chopped fresh parsley and (optional) 2 tbs chiffonade fresh basil. Taste and adjust lemon, salt, or pepper as desired.

Plate the farfalle and shrimp. Drizzle 1 tsp extra-virgin olive oil over the top, sprinkle 1 tbs additional grated Parmesan, and grind fresh black pepper to taste. Garnish with a few extra parsley leaves or basil if desired.

Serve immediately while hot.