Shrimp Farfalle Pasta

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PREP: 10 minutes

COOK: 20 minutes

Nut-Free, Egg-Free


1 lb
dried farfalle pasta
1 tbsp
olive oil
shallot, minced
garlic cloves, minced
1 lb
peeled shrimp
1/3 cup
white wine
1/4 tsp
red pepper flakes (optional)
1 cup
halved cherry tomatoes
2 cups
baby spinach
Salt and pepper to taste
1/4 cup
freshly grated Parmesan cheese


Cook the pasta according to package directions. Drain and set aside.

In a large skillet, heat the oil over medium-high heat. Add the shallot and garlic and cook until they become fragrant, 1 to 2 minutes. Add the shrimp and cook, stirring, until they turn bright pink and opaque, about 3 minutes. Add the white wine and bring it to a simmer. Season with red pepper flakes, salt, and pepper. Add the tomatoes and baby spinach and toss well. Cover and cook until the spinach is wilted and the tomatoes are heated through, about 2 minutes. Add the cooked pasta and stir until it is well coated.

Serve immediately with freshly grated Parmesan cheese or store in the refrigerator for up to 3 days.

Nutritional Info
Per serving
Calories (kcal)382
Total Fat (g)5
Saturated fat (g)1
Trans fat (g)0
Cholesterol (mg)93
Sodium (mg)256
Total Carbohydrate (g)59
Dietary Fiber (g)3
Total Sugars (g)3
Added Sugars (g)0
Protein (g)23
Vitamin D (mg)0
Calcium (mg)93
Iron (mg)3
Potassium (mg)426