Farfalle with Shrimps & Garlic Breadcrumbs

Farfalle with Shrimps & Garlic Breadcrumbs

This dish reminds me of baked shrimp in garlic butter I used to

order when my parents took us out for some special occasion or

other. And it’s even better over short pasta like farfalle,

fusilli or penne to sop up the sauce.

Prep time: 20 minutes
Cooking time: 20 minutes
Serves 3-4



Tbsp Extra Virgin Olive Oil
Tbsp butter (I used salted, but the choice is yours)
cup fresh breadcrumbs (I used Challah and left the crust
large cloves of garlic, finely minced
lb(s) uncooked, peeled , deveined jumbo shrimp (but really any size will do - the bigger they are the longer they need to cook)
cup fresh Italian parsley, chopped
Finely grated zest of 1 large lemon
Juice of lemon
tsp crushed chili pepper seeds/flakes
oz farfalle pasta, cooked (I love the bowtie shape, but use whatever you fancy)
cup pasta cooking water reserved


Step 1

In a large pot, cook pasta in salted water. Drain the

pasta and don’t forget to reserve 1/2 cup of the cooking water

for the final dish.

Step 2

In the meantime, heat 4 tbsp olive oil and 2 tbsp

butter in a large non stick skillet over medium heat. Add the

breadcrumbs and half the minced garlic. Saute until the crumbs

are golden and crisp – 8-10 minutes. Transfer to a bowl and set


Step 3

Season the shrimp – mine were huge so I cut them in

half – sacrilege, I know.

Step 4

Heat the remaining oil and butter in the same skillet

over medium high heat and add the shrimps and the rest of the

garlic. Sauté until the shrimp are opaque in the middle (3-4


Step 5

Stir in half the parsley, all the lemon zest and juice

and chili pepper seeds. Toss and add the cooked pasta and

cooking water and half the breadcrumb mix.

Step 6

Toss again and taste for seasonings.

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