Organic shrimp farfalle with arugula & parmigiano
A quick and elegant pasta dish featuring sautéed shrimp with garlic, shallots, chili, and white wine, finished with fresh arugula and a generous grating of Parmigiano Reggiano.
What you need
How Maurice does it
- 1
Bring a large pot of salted water to a boil and cook the farfalle according to package instructions until al dente. Reserve a little pasta water, then drain.
- 2
While the pasta cooks, heat olive oil in a large pan over medium heat. Add the garlic and shallot and sauté until fragrant and softened, about 2 minutes.
- 3
Add the shrimp to the pan and cook until they turn pink, about 2 minutes per side. Season with salt and pepper.
- 4
Add the butter, chopped parsley, chives, and red chili to the pan. Toss to combine.
- 5
Pour in the white wine and let it simmer for 1–2 minutes to reduce slightly.
- 6
Add the cooked farfalle to the pan and toss everything together, adding a splash of pasta water if needed to loosen the sauce.
- 7
Remove from heat and fold in the fresh arugula.
- 8
Serve immediately in bowls, topped with a generous grating of Parmigiano Reggiano.
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