Shrimp Farfalle Calabrese
with red pepper cream sauce
- Prep & Cook Time: 20-30 min.Difficulty Level: EasySpice Level: MildYou Will Need:
- 1 oz. Grated Parmesan Cheese 1 Large Non-Stick Pan
- 5 oz. Farfalle Pasta 1 Colander
- 1 Red Bell Pepper 1 Medium Pot
- 2 Garlic Cloves
- 4 oz. Grape Tomatoes
- 8 oz. Shrimp
- 2 fl. oz. White Cooking Wine
- 2 oz. Sour Cream
- ¼ tsp. Red Pepper Flakes
- Olive Oil
- Bring 8 cups water and 2 tsp. salt to a boil in a medium pot.
- Thoroughly rinse produce and pat dry.
- Ingredient used more than once: Parmesan
Cook Pasta and Prepare Ingredients
Add pasta to boiling water and cook until al dente, 10-12 minutes.
Reserve ¼ cup pasta water. Drain pasta in a colander and rinse briefly to prevent sticking.
Set aside. While pasta cooks, stem, seed, and cut red bell pepper into ½" dice. Mince garlic.
Halve tomatoes. Pat shrimp dry.
Cook the Shrimp
Heat 2 tsp. olive oil in a large non-stick pan over medium-high heat.
Place shrimp in hot pan and cook undisturbed until golden brown, 1 minute.
Flip, and cook until shrimp reaches a minimum internal temperature of 145 degrees,
30-60 seconds. Transfer shrimp to a plate. Reserve pan; no need to wipe clean.
Cook the Red Bell Pepper
Return pan used to sear shrimp to medium heat and add 1 Tbsp. olive oil.
Add red bell pepper to hot pan and stir occasionally until slightly charred, 4-6 minutes.
Season with ¼ tsp. salt and a pinch of pepper.
Make the Sauce
Add garlic to pan with red bell pepper and stir occasionally, 30 seconds.
Add white wine and reserved pasta water. Cook until slightly reduced, 2-3 minutes.
Finish the Pasta
Add pasta, sour cream, shrimp, tomatoes, red pepper flakes (to taste), and half the
Parmesan (reserve remaining for garnish) to pan. Stir until shrimp are warmed through,
1 minute. Remove from burner. Season with ¼ tsp. salt and a pinch of pepper.
Plate dish, garnishing with remaining Parmesan. Bon appétit!