Shrimp Bow Tie Pasta

Shrimp Bow Tie Pasta
Farfalle (butterflies) or Bow-tie are alternative names for the pasta, with beautiful bow shape. Dated from the 16th century in Lombardy and Emilia-Romagna in Northern Italy.
Bows, therefore, accompanied by wispy shrimp, chopped green onion, chives, coriander, chilli and lime and Peach!
I think this dish is perhaps the tastiest and most aromatic of pasta dishes, that I have at times suggested from the pages of Kitchen Stories. Seductive aromas and tantalizing smells emerge and gives pungent taste superiority.
If the ingredients and the composition convinced you, make it and enjoy it with a cold, dry, white wine.
Yours!
work: 10′ time: 20′ easy:

Shrimp Bow Tie Pasta

Ingredients (3 servings)

  • 250 gr (8.8 oz) bows pasta
  • 500 gr (1.1 lbs) shrimp thawed, cooked
  • 3 tbsp olive oil
  • 30 gr (1.1 oz) butter
  • 1-2 onions fresh chopped
  • 1 tbsp dried or fresh chives
  • 1 tbsp coriander lightly broken
  • 1 peach diced
  • ½ hot pepper
  • 1 lime zest and juice
  • 1 tsp coarse salt
Place a deep skillet over low heat and add the oil with the butter. Add the chives, coriander, onions, peaches and chili pepper. Mix and leave for a while to saute.
Take the zest and juice of the lime. Add to the mixture in the pan. Mix well and let stand for a few minutes to join flavors.
Add the cooked shrimp and mix the ingredients.
In parallel boil the bows in salted water according to package directions, whereas the 250 gr (8.8 oz) require less time to cook compared to the entire quantity of packaging.
In the skillet, add the salt and a little of the pasta water. Make them juicy not dry.
Serve an enhanced amount of bows on each plate and pour over the mixture of shrimp-spice. Sprinkle with a little grated lime. Consume hot, even lukewarm is delicious.
Shrimp Bow Tie Pasta Shrimp Bow Tie Pasta Shrimp Bow Tie Pasta
Instead of peach you can use apple, mango, pear or any other fruit you like. Adds distinctive, slightly fruity flavor to dish.

Zambia Sifaki