Shrimp and Lemon Pea Farfalle

• 8 oz farfalle pasta
• 12 oz shrimp, peeled and deveined
• 2 cups fresh or frozen peas
• 1/2 cup chicken or vegetable broth
• 1/2 cup heavy cream
• 2 tbsp butter
• 1 tbsp olive oil
• 1 tbsp lemon zest
• 2 tbsp fresh lemon juice
• 2 cloves garlic, minced
• Salt to taste
• Black pepper to taste
• Fresh parsley for garnish

Steps

1. 1 Cook the farfalle according to package instructions until al dente; drain and set aside.
2. 2 In a large skillet, heat olive oil and butter over medium heat. Add shrimp and cook for 2 minutes per side until pink and opaque.
3. 3 Add garlic to the skillet and sauté for 1 minute until fragrant.
4. 4 Stir in peas, broth, cream, lemon zest, and lemon juice. Bring to a gentle simmer.
5. 5 Add the cooked farfalle to the skillet and toss to coat in the sauce.
6. 6 Season with salt and pepper to taste. Remove from heat.
7. 7 Garnish with fresh parsley before serving.

Equipment

• Large pot
• Large skillet
• Wooden spoon
• Measuring cups and spoons

Variations

• Add sun-dried tomatoes for extra tanginess.
• Swap shrimp for chicken for a different protein.

Substitutions

• Use gluten-free pasta for a gluten-free option.
• Substitute almond milk for a lighter cream alternative.

Pairings

• White wine
• Sparkling water with lemon

Nutrition

Tips

• For extra flavor, marinate the shrimp in lemon juice and a pinch of salt for 10 minutes before cooking.
• Frozen peas work perfectly fine and are often available year-round.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of water or broth to revive the sauce.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and gently reheat on the stovetop with a splash of broth.

Serving Suggestions

• A crisp green salad
• Warm crusty bread

FAQ