Bow Ties with Peas and Shrimp
Transform your weeknight dinner routine with this creamy, mouthwatering Bow Ties with Peas and Shrimp recipe! Tender bow-tie pasta (farfalle) is paired with succulent shrimp, sweet pops of green peas, and a velvety Parmesan cream sauce infused with garlic and a hint of lemon for a fresh, zesty finish. This easy-to-make dish strikes the perfect balance between elegance and comfort food, coming together in just 30 minutes. Whether you're serving it for a cozy family dinner or impressing guests, this pasta dish is elevated by optional red pepper flakes for a subtle kick and a sprinkle of fresh parsley for a burst of color. Simple yet sophisticated, this recipe is a true celebration of creamy pasta and seafood that will make any meal feel special. Perfect for fans of quick shrimp recipes, creamy pasta dishes, or 30-minute Italian-inspired meals!
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Recipe Information
Ingredients
- 12 oz bow-tie pasta (farfalle)
- 1 lb large shrimp, peeled and deveined
- 1 cup frozen peas
- 2 tbsp butter
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 tbsp lemon juice
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.25 tsp red pepper flakes (optional)
- 2 tbsp fresh parsley, chopped (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the bow-tie pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
While the pasta cooks, heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the shrimp to the skillet in a single layer. Sprinkle with salt and black pepper, and cook for 2-3 minutes per side, or until pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining butter and olive oil. Reduce the heat to medium and sauté the minced garlic for 1-2 minutes, until fragrant (do not let it burn).
Stir in the heavy cream and bring to a gentle simmer. Add the Parmesan cheese gradually, stirring constantly, until it has melted and the sauce is smooth.
Add the frozen peas and cook for 2 minutes, until they are heated through.
Return the cooked shrimp to the skillet, along with the cooked pasta. Toss everything together to coat in the sauce. If the sauce is too thick, stir in a bit of the reserved pasta water until it reaches your desired consistency.
Stir in the lemon juice, red pepper flakes (if using), and additional salt and pepper to taste.
Garnish with fresh parsley if desired, and serve immediately.
Nutrition Facts
Calories |
843 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.3 g | 52% | |
| Saturated Fat | 21.0 g | 105% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 310 mg | 103% | |
| Sodium | 780 mg | 34% | |
| Total Carbohydrate | 70.4 g | 26% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 4.7 g | ||
| Protein | 48.1 g | 96% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 339 mg | 26% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 610 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
