Farfalle with shrimps and arugula
4 servings
15 minutes
Farfalle with shrimp and arugula is a refined dish of European cuisine where delicate pasta harmoniously combines with the aroma of seafood and the freshness of greens. Originating from Italian gastronomy, farfalle's unique shape perfectly holds the sauce, enhancing the flavor of each bite. Shrimp soaked in white wine and a light garlic aroma acquire a rich, slightly sweet taste, while chili pepper adds a subtle spiciness. Arugula, with its characteristic bitterness, refreshes and balances the composition, while Parmesan completes the dish with its rich flavor. This exquisite treat is perfect for both a cozy dinner and a festive table setting, adding an atmosphere of Mediterranean elegance to the meal.
1
Boil the pasta in salted boiling water with 1 tablespoon of olive oil for 11 minutes, then drain and save the water.
- Farfalle pasta (butterflies): 200 g
- Olive oil: 10 ml
2
Cut 2 thin slices of chili pepper, crush, peel, and chop the garlic coarsely.
- Chili pepper: 1 piece
- Garlic: 4 pieces
3
Sauté garlic in olive oil over high heat for 10 seconds.
- Garlic: 4 pieces
- Olive oil: 10 ml
4
Place the shrimp in the pan and fry for 1 minute on each side, pour in 50 ml of dry white wine, add chili slices, and evaporate the alcohol for 30 seconds.
- Tiger prawns: 14 pieces
- Dry white wine: 50 ml
- Chili pepper: 1 piece
5
Add half of the arugula, tearing it by hand, lightly salt and pepper, and mix.
- Arugula: 30 g
- Olive oil: 10 ml
6
Send the pasta to the shrimp, pour in 100 ml of the water in which the pasta was cooked, 2 tablespoons of olive oil, mix, and heat the pasta for another 1.5 minutes.
- Farfalle pasta (butterflies): 200 g
- Olive oil: 10 ml
- Dry white wine: 50 ml
7
Add the remaining arugula, mix it in, plate it, sprinkle with grated parmesan, and serve.
- Arugula: 30 g
- Parmesan cheese: 1 piece