Ingredients:

  • 12 oz (340 g) Farfalle (Bowtie) Pasta, dried
  • 2 Tbsp Kosher Salt (for boiling water)
  • 1 lb (450 g) Large Shrimp, peeled & deveined
  • 1 Tbsp Olive Oil (Extra Virgin)
  • 1/2 tsp Paprika (Sweet or Smoked)
  • 1/4 tsp Black Pepper, freshly cracked
  • 4 Tbsp Unsalted Butter, divided
  • 1 medium Shallot, finely diced
  • 4 cloves Garlic, minced
  • 1/2 cup (120 ml) Dry White Wine (or Chicken Stock)
  • 1/2 cup (120 ml) Chicken or Vegetable Stock, low sodium
  • 1/4 cup (60 ml) Sun-Dried Tomatoes, drained and roughly chopped
  • 1/4 cup (60 ml) Heavy Cream
  • 1 medium Lemon (zest and juice)
  • 2 cups Fresh Spinach, lightly packed
  • 1 cup Reserved Pasta Cooking Water (approx.)
  • 1/4 cup Fresh Parsley, chopped, for garnish
  • 1/4 cup Freshly grated Parmesan Cheese (optional, plus more for serving)

Instructions:

  1. Prepare the Mise en Place: Dice the shallots, mince the garlic, chop the sun-dried tomatoes, and zest and juice the lemon. Ensure shrimp are clean.
  2. Boil the Pasta: Bring a large pot of heavily salted water to a rolling boil. Add the farfalle and cook according to package directions, aiming for al dente.
  3. Reserve Water: Just before draining, reserve at least 1 cup (240 ml) of the starchy pasta cooking water. Drain the remaining pasta and set aside.
  4. Sear the Shrimp: Heat 1 Tbsp of olive oil and 2 Tbsp of butter in the large skillet over medium-high heat. Season the shrimp lightly with paprika and pepper.
  5. Cook Quickly: Add the shrimp in a single layer (work in batches if necessary). Cook for 1.5 to 2 minutes per side until pink, opaque, and just cooked through. Remove the shrimp immediately and set aside.
  6. Sauté Aromatics: Reduce the heat to medium. Add the remaining 2 Tbsp of butter to the skillet. Add the diced shallots and sauté for 3-4 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant—do not let the garlic brown.
  7. Deglaze: Pour in the white wine (or stock). Bring to a simmer and scrape up any browned bits from the bottom of the pan. Let the wine reduce by half (about 2-3 minutes).
  8. Add Liquids & Tomatoes: Stir in the chicken stock and the chopped sun-dried tomatoes. Bring back to a gentle simmer.
  9. Cream and Seasoning: Reduce the heat to low. Stir in the heavy cream and the lemon zest. Taste and season lightly with salt and pepper.
  10. Emulsify the Sauce: Gradually whisk in 1/2 cup (120 ml) of the reserved pasta water. The sauce should thicken slightly and become smooth and silky. Add more pasta water if the sauce looks too thick.
  11. Add Greens: Stir in the fresh spinach and allow it to wilt down into the sauce (about 1 minute).
  12. Combine Ingredients: Add the cooked farfalle pasta and the pre-cooked shrimp back into the sauce. Toss everything gently with tongs until the pasta is fully coated and the shrimp are warmed through (about 1 minute).
  13. Final Adjustments: Stir in the fresh lemon juice and the grated Parmesan cheese (if using). If the pasta looks dry, add another splash of pasta water.
  14. Garnish and Serve: Transfer immediately to bowls. Garnish generously with fresh parsley and serve with extra Parmesan cheese on the side.