Shrimp and Bowtie Pasta: Creamy Lemon-Garlic Farfalle

The Perfect Farfalle: Creamy Lemon Garlic Shrimp and Bowtie Pasta

That moment when the garlic, lemon zest, and white wine hit the pan? Total magic. The smell alone is enough to bring everyone running to the kitchen. This creamy, bright shrimp and bowtie pasta is honestly one of my all-time favorite comfort meals, combining the zestiness of a scampi with an unbelievably velvety sauce.

You know those nights when you need something gourmet but only have thirty minutes? This is the answer. It’s significantly faster than ordering takeout, and it tastes so much fresher than anything from a box.

It looks like you slaved away, making it perfect for last minute guests or when you just want a simple shrimp and bowtie pasta recipe victory.

We aren't just dumping cream on boiled pasta, though. We are using a few simple Italian techniques plus a secret weapon to make sure this sauce clings beautifully to every single fold of the farfalle. Get your skillet ready, because this is going to be your new go-to recipe.

Scampi Inspiration, Creamy Execution

This is a creamy shrimp and bowtie pasta that borrows heavily from classic Italian flavor profiles: lots of garlic, bright acid from fresh lemon, and a touch of heat from paprika.

The cream makes it comforting and luxurious, but we cut through the richness with sun-dried tomatoes and fresh spinach. The goal here is a perfectly balanced sauce that is thick, but still pourable.

The Appeal of Farfalle: Why Bowties Hold Sauce Best

While you can totally make this dish with linguine or penne (and sometimes I do!), the bowtie shape farfalle is truly superior here. Why? Because those little butterfly wings create crevices that trap the creamy sauce and bits of sun-dried tomato and spinach.

Every forkful is guaranteed to be fully coated.

30 Minute Dinner, Gourmet Results

I promise this recipe is genuinely fast. Because shrimp cooks so rapidly, the total cook time hinges entirely on how fast your water boils and how quickly you prep your aromatics. If you use pre-peeled, deveined shrimp, you can easily be eating this simple shrimp and bowtie pasta within the promised 35 minute timeframe.

Essential Components: Ingredients and Smart Substitutions for the Perfect Dish

Listen, I hate running to the store for one specific ingredient, so I’ve made notes on what you can swap out without ruining the integrity of the dish.

Selecting the Best Shrimp: Fresh, Frozen, and Prep Notes

I always use large (16/20 count) shrimp, peeled and deveined. They offer the best texture and don't disappear in the sauce. If you’re using frozen, thaw them fully in a cold water bath right before cooking. Do not rinse your shrimp until you are ready to use them. If you need a refresher on how to handle raw seafood, check out my guide on preparing Boiled Shrimp: The 20 Minute Old Bay Seasoning Recipe .

Dairy Choices: From Heavy Cream to Lighter Options

The heavy cream gives us that signature richness and texture, and it holds up well to the heat and acid. However, if you need a lighter touch, half and half will work, though the final sauce will be thinner.

For a totally dairy-free version, use full fat canned coconut milk; just know the flavor will carry a slight, subtle sweetness.

Herb and Acid Essentials: Parsley, Lemon Zest, and Juice

We use both lemon zest (for aromatic oil) and lemon juice (for sharp acid). Don't skimp on the zest. Zest is flavor, juice is tartness, and you need both for balance. As for the wine, a dry white like Pinot Grigio works wonders for deglazing.

Master the Method: step-by-step Guide to Making Creamy Lemon Garlic Farfalle

This needs your full attention for about 10 minutes near the end, so get everything chopped and measured before you start cooking. This is the secret to successful weeknight cooking: mise en place .

Prep Work: Marinating and Boiling Farfalle to Al Dente

1. Prep and Season: Dice your shallot, mince your garlic, and measure out all liquids. Lightly season the shrimp with paprika and black pepper.
2. Boil the Bowties: Bring a large pot of water to a fast boil. You must salt this water heavily it should taste salty like the sea! Add the farfalle and cook until just shy of al dente (usually 1 minute less than package directions).
3. Reserve the Liquid Gold: This is crucial. Before you drain the pasta, use a heatproof mug to reserve at least 1 cup of that starchy cooking water. Drain the pasta and set it aside immediately.

Sautéing Aromatics and Flash Cooking the Shrimp

4. Sear the Shrimp: Heat 1 Tbsp olive oil and 2 Tbsp of butter in your largest skillet over medium high heat. Add the shrimp in a single layer if your pan is too crowded, work in two quick batches. Cook for only 90 seconds per side until they turn pink and form a gentle 'C' shape.
5. Remove Immediately: Pull the shrimp out and put them on a clean plate. They are slightly undercooked, and that is exactly what we want. They will finish cooking when they go back into the warm sauce.
6. Sauté Aromatics: Reduce the heat to medium. Add the remaining 2 Tbsp of butter. When melted, add the shallots and cook for 3- 4 minutes until they become translucent and soft. Add the minced garlic and cook for 1 minute until you smell that lovely, nutty aroma.

Building the Luxurious Sauce Base

7. Deglaze: Pour in the white wine (or stock). Scrape up all the lovely browned bits stuck to the bottom of the pan; those bits are pure flavor! Let this liquid bubble and reduce by half, which concentrates the flavor immensely.
8. Simmer and Thicken: Stir in the chicken stock and the chopped sun-dried tomatoes. Bring this back to a gentle simmer. Reduce the heat to low, then stir in the heavy cream and the lemon zest.
9. Emulsification Time: Gradually whisk in 1/2 cup of the reserved, starchy pasta water. The sauce should immediately start to thicken and become beautifully glossy. If it looks too thin, add another splash or two of pasta water.

Chef's Note: Tossing in the spinach now is perfect. Stir it in and let it wilt completely, which only takes about 60 seconds. It adds great color and a fresh, subtle vegetal note.

Tossing and Finishing the Shrimp and Bowtie Pasta

10. Combine and Warm: Add the cooked farfalle pasta and the pre-cooked shrimp back into the skillet. Toss everything gently with tongs until the pasta is fully coated and the shrimp are warmed through (about 1 minute).
11. Final Brightness: Stir in the fresh lemon juice and the grated Parmesan cheese. Taste the entire mixture. Does it need more salt? More pepper? If it looks a little dry, add the final splash of reserved pasta water.
12. Serve: Transfer immediately to warm bowls. Garnish generously with fresh parsley and serve with extra Parmesan.

The Science of Sauce: Why This Shrimp and Bowtie Pasta Recipe Succeeds

You’ve made plenty of pasta before, but here is exactly why this specific creamy shrimp and bowtie pasta recipe works better than simply stirring cream into broth.

The Power of Pasta Water: Achieving Emulsified Creaminess

Reserved pasta water, our secret weapon, is starch central. When you combine that starchy water with the fat (butter/cream) in the pan, and toss rapidly, the starch molecules act like tiny bridges.

This creates an emulsion , binding the fat and water into a smooth, thick, stable sauce that coats the farfalle rather than running off the bottom of the plate.

Brightness vs. Richness: Balancing Lemon and Butter

We add the lemon zest early with the cream for the aromatic oils, but we add the lemon juice right at the very end. Why? Lemon juice contains acid. If you simmer acid too long, it dulls the flavor and can sometimes risk curdling the cream. Adding it at the end ensures the bright, fresh pop we crave.

Perfectly Cooked Shrimp: Avoiding Rubberiness

This is where many home cooks fail. Overcooked shrimp are tough, chewy, and honestly terrible. My rule is simple: cook them fast and remove them early. They should barely be done (a pale pink 'C' shape) when they leave the skillet, and they will fully cook through the residual heat when tossed back into the warm sauce.

Troubleshooting and Optimization: Expert Tips for Flawless Pasta

Even the best cooks mess up timing sometimes. Here’s how to fix the two biggest problems in any bowtie pasta and shrimp recipe.

How to Correct a Broken or Too-Thick Sauce

If your sauce breaks (looks oily or separated) or if it’s suddenly too thick after tossing the pasta, don't panic. Take the pan off the heat immediately. Whisk in a tablespoon of cold, reserved pasta water. The cold liquid helps bring the temperature down slightly, and the starch helps re-emulsify the sauce.

Repeat as necessary until it’s smooth again.

The Secret to Stopping Farfalle Clumping

Did you drain your pasta and walk away for 5 minutes? Chances are, the farfalle has started sticking together in a giant lump. To fix this, just dump the clumped pasta back into the warm sauce and add a generous ladle of reserved pasta water.

Stir vigorously with tongs; the starch and heat will help separate the sticky mess.

Ensuring Garlic Doesn't Burn: Timing is Everything

Burned garlic is bitter, and it will ruin your whole dish. I once added the garlic at the same time as the shallots and ended up with black specks and a nasty flavor. The trick is timing: shallots need 3- 4 minutes to soften, while minced garlic needs only 60 seconds max before you deglaze the pan.

Making it Ahead: Storage, Reheating, and Shelf Life

But does this glorious shrimp and bowtie pasta freeze well? Honestly, no. Cream sauces don't love freezing, and the shrimp texture suffers badly. Save freezing for stews, like my hearty Shrimp Chowder: The Ultimate Creamy Potato Chowder Recipe .

• Fridge Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: This is important: pasta always absorbs the sauce as it cools, making it dry. Reheat single servings in a skillet over low-medium heat. Add 1 2 tablespoons of chicken stock or water (or even leftover pasta water if you saved it!) as you stir to bring the sauce back to life. Microwaving usually results in dry, rubbery shrimp.

Perfect Pairings: What to Serve Alongside Your Shrimp Dish

Since this dish is rich and creamy, you want simple sides that offer contrasting texture and brightness.

For a perfect counterpoint, serve a simple arugula or mixed green salad tossed with a super light vinaigrette something that offers crunch and cuts the creaminess. If you love garlic as much as I do, a side of warm, crusty garlic bread is non-negotiable for soaking up the sauce.

If you are looking for other fast, bright seafood dishes, you might love my Lemon Shrimp Pasta: Easy Lemon Garlic Linguine in 30 Mins for a lighter, non-cream based option, or try the popular Shrimp Bruschetta: Easy Lemon Garlic Seafood Appetizer Recipe if you need an appetizer first!