HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconShrimp Farfalle (AKA Butterfly Pasta)
Shrimp Farfalle (AKA Butterfly Pasta)

Shrimp Farfalle (AKA Butterfly Pasta)

with Bell Pepper, Lemon, and Crispy Breadcrumbs

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Farfalle pasta is named for the butterflies it resembles. Which is appropriate for this citrusy, summery recipe that’ll make your taste buds flutter and float and feel like they’re on cloud nine. The pasta is mixed with plump shrimp, sweet bell peppers, and fragrant basil, but what really pushes it into sublime territory is the heap of buttery golden breadcrumbs on top that give it a special crunch.

Tags:Eat First

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

20 ounce



1 unit


2 clove


12 ounce

Farfalle Pasta


2 unit

Red Bell Pepper

½ ounce


½ cup

Panko Breadcrumbs


2 teaspoon

Italian Seasoning

Not included in your delivery

2 tablespoon

Olive Oil

4 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories680 kcal
Energy (kJ)2845 kJ
Fat24 g
Saturated Fat9 g
Carbohydrate78 g
Sugar7 g
Dietary Fiber6 g
Protein37 g
Cholesterol245 mg
Sodium550 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Pot
Baking Sheet
Large Pan
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Zest lemon until you have 1 tsp zest, then cut into halves. Cut one half into wedges. Mince or grate garlic. Thinly slice basil leaves. Core, seed, and thinly slice bell peppers.


Toss bell peppers on a baking sheet with a large drizzle of olive oil and a pinch of salt and pepper. Roast in oven until lightly browned, about 15 minutes.


Melt 2 TBSP butter in a large pan over medium heat. Add panko and toast, stirring, until golden brown, 2-3 minutes. Remove from pan and set aside. Once water is boiling, add farfalle to pot. Cook, stirring occasionally, until just al dente, about 9 minutes. Scoop out and reserve 1 cup pasta water, then drain.


While pasta cooks, heat a large drizzle of olive oil in same pan over medium-high heat. Rinse shrimp and pat dry with a paper towel. Season with Italian seasoning, salt, and pepper. Add to pan and cook, tossing, until almost opaque, 1-2 minutes. Add garlic and cook, tossing, until fragrant, about 1 minute more.


Toss pasta and bell peppers into pan with shrimp. Add lemon zest, 2 TBSP butter, half the basil, pasta water, and a squeeze of lemon. Bring to a boil and let bubble, stirring occasionally, until a sauce has formed, 3-4 minutes. Season with salt, pepper, and a squeeze of lemon (to taste).


Divide pasta between bowls. Sprinkle with panko and remaining basil. Top with a large drizzle of olive oil and serve with lemon wedges on the side for squeezing over.