Farfalle Pasta with Zucchini and Shrimp
I love farfalle (bow tie) pasta with zucchini and shrimp. Such simple ingredients, it is almost embarrassing to write this as a recipe. It is so simply delicious I feel I need to share it. The recipe uses a full pound of farfalle pasta because it is wonderful freshly made for dinner, yet the flavors are even better the next day as a cold salad. Super simple, I make the farfalle, shrimp and zucchini separately and toss them together in a quality extra virgin olive oil.
Ingredients
- Farfalle (bow tie)
- Sea salt
- Shrimp
- Extra virgin olive oil
- Garlic
- Old Bay Seasoning
- Cayenne pepper
- Lemon
- Zucchini
- Oregano
We first had bow tie pasta with zucchini and shrimp in Agrigento, the City of Temples. A city on the southern coast, there are a series of restaurants in a row near the main tourist attraction, the ruins. Since we were short on time, we selected a Tavola Caldo to have lunch. At a Tavola Caldo, the food is displayed in case and your order is taken at the counter. After you sit, a server takes the drink order at the table while your food is plated and if needed heated. We both opted for the cold farfalle salad. I am so glad we were in a hurry because farfalle pasta with zucchini and shrimp remains one of our most memorable pasta dishes of the trip. A steamy hot day, this pasta dish is perfect with icy cold Mount Etna white wine which both my Sweetheart and I enjoyed. The Olive Sunshine recipe may have a bit more spice, but readers know by now, I love big flavor!
Farfalle Rigate Pasta Also Known as Bow Tie
The more we travel in Italy, the more we understand that Italians are very particular about the pasta shape to select for specific sauces. This short pasta is wonderful for this dish. In fact, the pasta is really a Farfalle Rigate, as it has ridges on it. The ridges are perfect to catch the delicate olive oil sauce. Farfalle is the Italian word for butterflies, but outside of Italy, this inexpensive, easy to make pasta, is often called bow ties. It can be challenging to find Farfalle rigate in the United States. No worries, the smooth bow tie variety will work, but the olive oil coats the rigate much better.
If you read my blog, Bucatini – A Controversial Pasta: My Journey, you know the struggle with whole grain pasta versus “regular” pasta. On the Mediterranean Diet, we try to use whole grains as often as possible. While the pasta is still made with wheat, Durham Semolina is ground and does not have the same whole grain quality. There are times that using a lovely, nutty, heartier wheat pasta is not only fine, but actually better. In my opinion, this is not one of those times. When making Farfalle Pasta with Zucchini and Shrimp I highly suggest a more traditional bow tie pasta. Why? The flavors are lighter, and the sauce is simply extra virgin olive oil. The whole wheat pasta is too heavy for this dish. I did make it both ways and that is what I am suggesting.
Farfalle Pasta with Zucchini and Shrimp
Agrigento was a last-minute day trip as we crossed from the west coast to the east coast of the island. We were there to go to Valle dei Templi , or Valley of the Temples, an archaeological site in Agrigento. It is a peaceful place, with shady paths, and wide-open pathways. This lunch and our visit to the valley remains one of my favorite memories of Sicily.
Ingredients
Shrimp
Zucchini
Instructions
Bring 4-5 quarts of water to a boil in a large pot. Add the sea salt and once it is boiling again, add the farfalle and cook according to the directions.
While the pasta is cooking, pat the shrimp dry. Combine the shrimp with the Old Bay, cayenne pepper, and minced garlic. Heat a large skillet to medium-high, add 2 teaspoons of the extra virgin olive oil. Once the oil is sizzling, add the marinated shrimp. (Zest the lemon first and reserve.) Squeeze the juice of the lemon on the shrimp. Cook for 4-5 minutes and remove from heat. The cook should be a little underdone. Do not overcook or the shrimp will become chewy. Remove the pan from heat and set aside.
In a heavy bottom pan, cast iron if you have it. add a thin layer of the oil, about 1 teaspoon. Heat to medium-high heat. Working in batches, place the zucchini in the pan allowing space. Sprinkle the lemon zest, oregano and salt and pepper on the zucchini. Allow to cook on one side it will take approximately 4-5 minutes. Once golden brown, flip the zucchini and season and cook the other side.
Reserving 1/2 cup of pasta water, drain the Farfalle. Add the pasta and the zucchini to the pan used to cook the shrimp. Add the remaining extra virgin olive oil. Add the pasta water one tablespoon at a time until it is the desired consistency. Combine the ingredients.
