Farfalle with Shrimp & Peas

This is a quick and simple pasta dish that is perfectly sized for two.  I had been aching to try some of the peperoncino my sister brought me back from Italy, and infusing some olive oil with it and a large clove of fresh garlic is the flavour base of this dish.  This pasta definitely bites back… yet it looks so harmless :)

My Farfalle with Shrimp & Peas
Makes 2 Servings

150g whole wheat farfalle (dry)
3 tbsp extra virgin olive oil
1 large clove garlic, minced
2 dry peperoncino, chopped (or approximately 1 tsp dried chili flakes)
1 cup cooked shrimp (I used medium sized, frozen, cooked and defrosted them in the microwave)
1 handful (approximately 1/2 a cup) snowpeas, rinsed, dried and chopped diagonally into one-inch pieces
1/2 tsp fresh black pepper
green onions, chopped, for serving
grated Grana Padano cheese, for serving

In a large pot, cook the pasta as per it’s instructions.  Meanwhile, in a large skillet, heat the olive oil over medium heat and add the garlic and peperoncino, stirring until fragrant but not browned.  Add in the shrimp, peas and pepper and continue stirring until they are thoroughly heated through (again, nothing should be hot enough that it is browning).  Drain pasta and add it to the skillet, tossing to coat.  Serve topped with chopped green onion and grated Grana Padano.



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