Farfalle with Shrimps & Garlic Breadcrumbs

  • serves 0

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

21 Ratings
Directions for: Farfalle with Shrimps & Garlic Breadcrumbs


4 Tbsp Extra Virgin Olive Oil

4 Tbsp butter (I used salted, but the choice is yours)

2 cup fresh breadcrumbs (I used Challah and left the crust

8 large cloves of garlic, finely minced

1 lb(s) uncooked, peeled , deveined jumbo shrimp (but really any size will do - the bigger they are the longer they need to cook)

⅓ cup fresh Italian parsley, chopped

Finely grated zest of 1 large lemon

Juice of lemon

½ tsp crushed chili pepper seeds/flakes

8 oz farfalle pasta, cooked (I love the bowtie shape, but use whatever you fancy)

½ cup pasta cooking water reserved


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.

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 aside.

3. Season the shrimp - mine were huge so I cut them in half - sacrilege, I know.

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 minutes).

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.

6. Toss again and taste for seasonings.

See more: Fall, Spring, Shellfish, Party Favourites, Saute, North American, Main, Pasta


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