- Shrimp Farfalle Pasta
Shrimp Farfalle Pasta
Meal Tags: Dinner, Lunch
Dietary Tags: Egg-free, Nut-free
- 1 pound dried farfalle pasta
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 shallot, minced
- 2 garlic cloves, minced
- 1 pound peeled shrimp
- 1/3 cup white wine
- 1 cup halved cherry tomatoes
- 2 cups baby spinach
- 1/4 teaspon red pepper flakes (optional)
- Salt and freshly ground black pepper
- 1/4 cup freshly grated Parmesan cheese
Cook the pasta according to package directions. Drain and set aside.
In a large skillet, heat the oil over medium-high heat. Add the shallot and garlic and cook until they become fragrant, 1 to 2 minutes. Add the shrimp and cook, stirring, until they turn bright pink and opaque, about 3 minutes. Add the white wine and bring it to a simmer. Season with red pepper flakes, salt, and pepper. Add the tomatoes and baby spinach and toss well. Cover and cook until the spinach is wilted and the tomatoes are heated through, about 2 minutes. Add the cooked pasta and stir until it is well coated.
Serve immediately with freshly grated Parmesan cheese or store in the refrigerator for up to 3 days.