#SundayCookingAdventures: Shrimp farfalle

2014-10-04 18.22.48

This dish has all the things that are important to me in life: Pasta, shrimp, arugula.

OK, just kidding. I do love all those flavors, but they aren’t the most important things to me in life. Now, that doesn’t mean they weren’t great when I put them together into this pasta dish.

Bringing the water to a boil to cook the farfalle took a little time. But making the pesto sauce and cooking the shrimp went by in a flash, and I did both those things while waiting for the pasta. It could easily be a weeknight dish. You can make it in half an hour.

And did I mention how good it is? I don’t think I did.

It was really good. REALLY good. Yum.

I switched up the recipe just a little. I couldn’t find mini farfalle pasta (the bow-tie ones). Because I used the large ones, I used 2 cups instead of one cup as called for in the original recipe. I couldn’t find whole wheat farfalle at the store this week, or I would have used that instead. And the next time I make it, I’m thinking the pesto would flavor even three cups of the pasta.

Also, I used walnuts instead of the pine nuts called for in the original recipe, because walnuts were what I had. Note that both arugula and walnuts are slightly bitter in flavor, so if you decide to go with that combination, know that the pesto I made had a somewhat bitter taste. You might want to try spinach or even parsley instead; or go with the pine nuts.

Here is the link to the original recipe, which has all the nutrition information as made in the October issue of Cooking Light magazine. Let me know how you like it.

Shrimp farfalle

2-3 cups uncooked farfalle
1-1/2 cups arugula
1/4 cup basil leaves, plus more for garnish
3 tablespoons grated Parmigiano-Reggiano cheese
2 tablespoons chopped walnuts
1 teaspoon freshly ground black pepper
1 garlic clove
2-1/2 tablespoons extra-virgin olive oil, divided
1-1/2 pounds large shrimp, peeled and deveined
1/4 cup white wine

1. In a large saucepan, cook farfalle according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/3 cup pasta cooking liquid.
2. Place arugula, basil, cheese, walnuts, pepper and garlic in the bowl of a food processor; pulse 6 times. (I used a blender — my food processor is on its last leg. So, it took more than 6 pulses.) With the processor running, add 2 tablespoons olive oil through food chute, and process until smooth.
3. Heat a large skillet over medium-high heat. Add remaining oil to pan; swirl to coat. Add shrimp; cook 6 minutes or until golden, turning occasionally. Remove shrimp from pan with a slotted spoon. Add wine to pan; cook until mostly evaporated. Add basil mixture and reserved pasta water; bring to a simmer. Remove pan from heat. Top farfalle with sauce and shrimp. Garnish with basil.

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