Savory Herby Shrimp & Bowties

THE SHRIMP SENSATION

It’s a workday, its lunchtime, and you have less than a half hour before
your next meeting. You quick throw some frozen shrimp in a Ziploc bag and put it sink submerged in cool water to de-thaw them while you put a pot of water on to boil.

As the water boils, you take fresh herbs and chop them in your food processor then place them in a bowl. Once in a bowl, you place the garlic and onion in your mini food processor to chop. Once chopped, you place in a separate bowl. You grab a frying pan, place on a burner, and turn it on low. You place your pasta in the boiling water then turn to your sink to check on the shrimp.

LETS TALK FROZEN VS. FRESH

So you’re reading over the ingredients for this recipe and you’re wondering what’s better: frozen or fresh?! I don’t live remotely close to the sea so fresh fish in the supermarkets is not always the greatest. Typically, I opt for frozen fish, but when I do, I pay attention to what type of frozen fish I am purchasing.

I’ve tested out raw and deveined, raw not deveined, and cooked. The winner hands-down every time is the raw and deveined. You don’t have to worry about deveining them and since they are raw and frozen they are so tender when sautéed or cooked in a sauce.

The shrimp that are raw and not deveined are time consuming to prepare prior to cooking, so I tend to not use them because I love only taking 20-30 minutes to cook a meal. Pre-cooked and frozen shrimp are great to use, but I have found are not as tender when sautéed or cooked in a sauce.

The shrimp are thawed, the herbs are chopped and you are ready to sauté these juicy, plump shrimp! You place the onion and garlic in the pan with oil and sauté until you smell the aroma of garlic and onions and they are lightly browned.

Once browned, you add in the shrimp and herbs and sauté until the shrimp turn pink. At this point, the pasta is completely cooked and ready to be mixed in with the shrimp and herbs. Using a slotted spoon, you scoop the pasta out of the water and place in the pan with the herby shrimp.

After they are all mixed together, you transfer the concoction to a bowl and top with freshly ground black pepper and tangy feta.

ALL THE FETA

Who doesn’t love feta cheese?! Feta is one of my all time favorites to top on pasta, salads, and even broiled with herbs. Seriously yummy stuff. When trying to find wholesome and authentic ingredients for my recipes, I found that many of the feta cheeses that you find at the grocery store are not traditional feta, although they may say they are.

Yes you read that right. Many are not traditional feta! Traditional feta cheese is made solely from sheep’s milk. In some instances its made solely from goats milk, depending on the region. In the United States, many feta cheeses are made with cows milk.

If you taste feta cheese that is made with sheep or goats milk and feta that is made with cows milk, you will experience a noticeable difference in taste!! So next time you’re at the market, be on the look for feta made with sheep or goats milk. You won’t be disappointed!

Your dish is hot, the feta is melty and the herby shrimp looks oh so savory! Time to dig into the deliciousness!!

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Savory Herby Shrimp & Bowties

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• Author: Jackie O.
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 1 serving 1x

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Description

Simple. Herby. Savory. This is the best 20 minute workday lunch you can cook in between meetings or when you’re on the go! Herby shrimp with super cute bowties is the perfect meal to fuel you for the rest of your day. The bowties (farfelle) gives the dish some character and the juicy shrimp sautéed in savory herbs combined with the tangy feta will want you coming back for seconds!

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Ingredients

Scale 1x2x3x

• 1/4 small yellow onion, chopped
• 3 tsp. extra virgin olive oil
• 1 clove garlic, chopped
• 5 raw shrimp, devained
• 5 large oregano leaves
• 9 flat parsley leaves
• 3 sprigs rosemary
• 2 sage leaves
• 1 c. farfalle
• 2 tsp. feta cheese, crumbled
• 2 tbsp. salt
• 1/8 tsp. ground black pepper

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Instructions

1. Pour water into a small pot and fill three quarters of the way to the top.

2. Turn the burner on medium-high heat and add the salt to the water. While the water heats up, take the shrimp and place in a cullender. 

3. Rinse the shrimp and ensure the shrimp are de-veined.

4. Transfer the shrimp to paper towels and pat dry.

5. Once the water is boiling, add the pasta and let cook for 8-10 minutes or until al dente. 

6. Take a separate pan and add 1 1/2 teaspoons of extra virgin olive oil to the pan.

7. Turn the pan on low heat.

8. Chop the onion and garlic and put a piece of either the onion or the garlic in the pan to test the oil to see if it is hot.

9. Once it starts to sizzle, add the rest of the onion and garlic to the pan and sauté until lightly browned. 

10. While the onion and garlic are simmering, place the herbs in a mini food processor and pulse until chopped.

11. Place the herbs in the pan and sauté for one minute. 

12. Add the shrimp and sauté with herbs, garlic, and onion until the shrimp turns pink.

13. Drain the pasta and place in a bowl. 

14. Pour the herby shrimp mixture over the pasta and mix in.

15. Top with the remaining extra virgin olive oil, feta cheese and black pepper.

Notes

• If you don’t have a mini food processor, hand chop the herbs with a large butcher knife. 

• Category: Pasta
• Method: Stovetop
• Cuisine: Mediterranean

Keywords: Pasta, Italian, Seafood, Shrimp, 20 minute meal

USE YOUR KITCHEN TO CELEBRATE THE FINER THINGS IN LIFE WITH FAMILY AND FRIENDS!

Embrace the Mediterranean culture and join me in bringing people together one spice at a time! Curated cooking classes consisting of classic Mediterranean and American meals and treats coming to you and your loved ones soon! Get ready for a cork popping, belly laughing, jovial time!

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