Firecracker Shrimp Farfalle
I love spicy foods in the summer…especially if it means you can wash it down with a zippy glass of gewurztraminer or fruity sauvignon blanc. This 12 minute recipe is an easy toss in the pan, and makes a great salad left over too.
Serves: 2
Time: 12 minutes
Prep ahead: Thaw frozen shrimp in refrigerator
Level of Difficulty: I can fry an egg
Cooking Method: Stovetop
Ingredient Rundown: Shrimp, farfelle pasta, peas/asparagus, cherry tomatoes, oil, garlic, S&P
From the market:
1/2 lb frozen tiger shrimp, raw, peeled or zipperback (makes for easy peeling)
1/2 cup frozen green peas OR fresh asparagus sliced 1/2″ thick on the diagonal
1/2 cup cherry/grape tomatoes
2 cups of dry farfalle (bow tie pasta)
From your pantry:
8 cups tap water
2 dashes (tbsp) extra virgin olive oil
2 cloves garlic, minced (chop finely…or grated)
1 pinch (tsp) crushed red chili
salt and pepper to taste
Equipment:
1 large pasta pot
1 large saute pan
1. If you haven’t thawed shrimp yet, put them frozen in a bowl and fill with tepid water. Shrimp should defrost in 5 minutes. Peel.
2. Bring 8 cups of water on HI to boiling point, add 2 tbsp salt. Add farfalle and keep on MED-HI (rolling boil) and cook for 7 minutes.
3. While pasta is cooking, heat oil in pan on HI. Once hot hot hot, add shrimp and garlic. season with salt, pepper, and chili flakes, cook for 1.5 minutes on one side.
4. Turn shrimp over to cook on the other side, and add peas/asparagus and tomatoes. toss around, cook for another 2 minutes. if you have a little white wine, you can add one or two tablespoons to “deglaze” (aka make a pan sauce by dissolving the bits stuck to bottom of pan wiht wine)
5. Pasta should be just a little under al dente at this point. Drain pasta and toss in pan along with 2 tbsp of pasta water. mixture should sizzle and smell garlicy.
6. Taste - and adjust seasoning.
