5 from 46 votes
Italian Shrimp and Asparagus Farfalle Recipe
Italian Shrimp and Asparagus Farfalle combines bow tie pasta, fresh or frozen shrimp, green asparagus, and cherry tomatoes sautéed with garlic and white wine. The asparagus is cooked in two stages, preserving its tender tips, and the dish is seasoned with salt, pepper, crushed red pepper flakes, and optionally fresh basil or parsley. This pasta offers a balanced mix of seafood, vegetables, and a light wine-infused sauce.
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings:
4
Calories:
489 kcal
Course:
Main Course, Salad
Cuisine:
Mediterranean, Italian
Ingredients
- 400 g farfalle pasta 14oz) I used Pasta Garofalo, or bow tie pasta
- 400 g Shrimp or prawns (fresh or frozen
- 400 g asparagus (green)
- 8-10 cherry tomato
- 1-2 garlic I used fresh garlic, cloves
- ½ glass white wine
- salt for pasta and to taste
- black pepper to taste, ground
- crushed red pepper flakes optional) as required, peperoncino flakes
- basil optional, or parsley, fresh
Instructions
Preparation
- Clean the shrimps/ prawns by removing the head and the shell from most of them. Keep 4-8 intact. Rinse them under running water and drain them. Prepare the asparagus by removing the final part of the stem. This is best done by bending them until they break. The lower half of the stalk can be discarded. Wash and cut the cherry tomatoes in half. Peel the garlic.
- Put a pot of water onto boil for the pasta. Add salt once it starts to boil and bring to the boil again.
- Cut off the asparagus tips from the rest and set aside. Then cut the remaining stalks into smaller pieces.
Cup of Yum
Make this recipe
- In a large saucepan or iron skillet, sauté the garlic in the olive oil for a few moments, add the pieces of asparagus stalk and cook them covered with a lid over a medium heat for about 10 minutes. After this time (the asparagus must be wilted but not too soft), add the washed, dried and halved cherry tomatoes.
- Also add the asparagus tips and continue cooking for another 10 minutes. At this point, add the shrimps /prawns and salt and pepper to taste. Add the white wine, turn up the heat and let the alcohol evaporate. Continue cooking on a medium heat for about 5 minutes .
- Cook the farfalle al dente according to the instructions on the packet. Before draining, save a cup of the cooking water. Drain the pasta and add to the sauce with a little of the saved cooking water. Mix together well. If the pasta seems too dry, add a little more cooking water. Saute everything together for a minute or two.
- Serve immediately sprinkled with chopped parsley/basil or a few peperoncino flakes.
Notes
- This dish can be served warm or as a pasta salad at room temperature, which is common in Italian cuisine.
- If refrigerated, reheat gently with a little olive oil to refresh flavors and texture before serving.
Nutrition Information
Calories
489kcal
(24%)
Carbohydrates
80g
(27%)
Protein
36g
(72%)
Fat
2g
(3%)
Saturated Fat
0.4g
(2%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
0.3g
(2%)
Trans Fat
0.01g
(1%)
Cholesterol
161mg
(54%)
Sodium
133mg
(6%)
Potassium
778mg
(17%)
Fiber
6g
(24%)
Sugar
5g
(10%)
Vitamin A
922IU
(18%)
Vitamin C
14mg
(16%)
Calcium
116mg
(12%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 489
% Daily Value*
| Calories | 489kcal | 24% |
| Carbohydrates | 80g | 27% |
| Protein | 36g | 72% |
| Fat | 2g | 3% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 0.3g | 2% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 161mg | 54% |
| Sodium | 133mg | 6% |
| Potassium | 778mg | 17% |
| Fiber | 6g | 24% |
| Sugar | 5g | 10% |
| Vitamin A | 922IU | 18% |
| Vitamin C | 14mg | 16% |
| Calcium | 116mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.