Whole-grain Farfalle with Spicy Shrimp and Roasted Peppers


Here, the rustic whole-grain pasta is enhanced with the mild sweetness of roasted peppers and shrimp, and the kick of a spicy garlic marinade. You can use jarred roasted peppers, if you like, but roasting your own will make the pasta tastier, especially if you make them a day ahead.

What you will need

5 medium cloves garlic, peeled and crushed

2 Fresno or other small fresh red chiles, cut into a few pieces (remove seeds and ribs for less heat)

1/2 cup extra-virgin olive oil; more as needed

2 tsp. crumbled dried oregano

2 tsp. Aleppo pepper or 1/2 tsp. red pepper flakes; more to taste

3/4 tsp. ground cumin

Fine sea salt

3 red bell peppers or a mixture of red and yellow, roasted, peeled, seeded, and cut into 1-inch pieces

1 Tbs. balsamic vinegar

1 lb. extra-large shrimp (26 to 30 per lb.), preferably wildcaught, peeled and deveined

12 oz. whole-grain farfalle

4 oz. (1 cup) crumbled mild feta, preferably sheep’s milk

1/2 cup lightly packed chopped fresh flat-leaf parsley

1 to 1-1/2 oz. (1 to 1-1/2 cups) finely grated Parmigiano-Reggiano


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