Shrimp with Bow Tie Pasta

Shrimp with Bow Tie Pasta is tender extra large shrimp nestled in bow tie pasta, all bathed in a bright citrus sauce bursting with flavor.

Prep Time 25

Cook Time 10

Total Time 35

Course Main Course

Cuisine American

Servings 5 - 1 1/2 cup servings

1/2 cup extra virgin olive oil
1/2 teaspoon citrus salt (or sea salt) Badia is the brand in my stores
1 tablespoon zest of 1 large lemon
1 tablespoon lemon juice
1/2 teaspoon onion powder
1/2 teaspoon oregano
1/8 teaspoon black pepper
1/2 cup grated Parmesan cheese
1/2 teaspoon Tajin Classico Seasoning Completely optional, but it does add a jolt of brightness
1/4 cup reserved pasta water

Shrimp. The shrimp prep includes removing the shells and mud vein.
16 oz thawed, extra large raw shrimp, with or without shells (about 30 shrimp)
Pinch. To remove the shells, pinch the tail shell (top to bottom), between your index finger and thumb and gently squeeze the tail to crack the shell.
Pull. Holding on to the tail shell, with your other hand, gently pull the body of the shrimp away. You should be able to pull the shrimp tail meat out of the shell.
Peel. Then, pull the rest of the shell off by peeling from the legs and unwrapping the body. This might take a little practice, and the goal is just to make sure you remove all the hard shell pieces. 10 minutes to peel 30 shrimp.
Mud Vein. To remove the mud vein, score the back of the shrimp the from head to tail to split open the meat. You should see a dark vein, remove with fingers or rinse out with water. I think it's faster to score all and then go back and rinse all in a bowl of cold water. 7-8 minutes to score and wash 30 shrimp.
Soak. Once the shrimp are clean, place them in a bowl with 2 cups of warm water and 1/4 teaspoon salt and let them soak for 10 to 15 minutes.
2 cups warm water, 1/4 teaspoon sea salt
Drain. Drain your salty soaked shrimp and pat dry.

Pasta. Cook the pasta per the instructions on the box. Reserve 1/4 cup pasta water before draining. You can continue to the next steps while you wait for the water to boil and the pasta to cook. I recommend 1 teaspoon of sea salt per 3 cups of water.
4 cups dry bow tie pasta
Tomatoes. Wash the cherry tomatoes and set aside.
1 cup cherry tomatoes
Peppers. Dice the peppers and set aside.
1/2 cup orange peppers

Whisk. Prepare the sauce by placing all ingredients into a bowl and whisk until completely incorporated, set aside.
1/2 cup extra virgin olive oil, 1/2 teaspoon citrus salt (or sea salt), 1 tablespoon zest of 1 large lemon, 1 tablespoon lemon juice, 1/2 teaspoon onion powder, 1/2 teaspoon oregano, 1/8 teaspoon black pepper, 1/2 cup grated Parmesan cheese, 1/2 teaspoon Tajin Classico Seasoning
Pasta Water. The sauce will be thick. If you want it a little more loose, add pasta water 1-2 tablespoons at a time to get your desired consistency.
1/4 cup reserved pasta water

Oil and Butter. Add oil and butter to the pan, heating over medium low heat until the butter is melted.
2 tablespoons extra virgin olive oil, 2 tablespoons butter
Saute. Sauté the peppers and tomatoes for 3-4 minutes. Stirring occasionally. They should begin to get a nice char and the tomatoes will split. Keep going, you're doing great!

Shrimp. Add the shrimp to the veggies. Let the shrimp cook on one side 1-2 minutes, then flip and cook another 1-2 minutes. you want them to become opaque and stay tender.
Garlic. Add garlic in the last 30 seconds and cook until fragrant. DO NOT let the garlic burn or turn brown.
1/2 teaspoon fresh pressed garlic
Combine. Mix the drained pasta, sauce, cooked shrimp and veggies.
Enjoy! Serve immediately.

Keyword lemon, pasta, peppers, shrimp, tomatoes