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Whole-Grain Farfalle with Spicy Shrimp and Roasted Peppers

Scott Phillips

Servings: Serve 4 to 6

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.


  • 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

Nutritional Information

  • Calories (kcal) : 490
  • Fat Calories (kcal): 170
  • Fat (g): 19
  • Saturated Fat (g): 6
  • Polyunsaturated Fat (g): 2.5
  • Monounsaturated Fat (g): 10
  • Cholesterol (mg): 135
  • Sodium (mg): 680
  • Carbohydrates (g): 51
  • Fiber (g): 4
  • Sugar (g): 5
  • Protein (g): 29


  • In a food processor, pulse the garlic and chiles until finely chopped. Transfer to a medium bowl, and add the oil, oregano, Aleppo, cumin, and 1/2 tsp. salt; stir well with a fork to combine. Transfer half of the mixture to another medium bowl and stir in the roasted peppers and vinegar. Add the shrimp to the remaining marinade, gently toss to coat, and set aside to marinate for 15 minutes.
  • Meanwhile, position a rack 4 inches from the broiler element, and heat the broiler on high. Bring a large pot of well-salted water to a boil, and cook the pasta according to package directions until al dente.
  • While the pasta cooks, lightly grease a large rimmed baking sheet with olive oil. Remove the shrimp from the marinade, gently pat dry with paper towels, and place on the baking sheet. Broil, flipping once, until opaque throughout, 3 to 4 minutes total.
  • Reserve 1/2 cup of the pasta cooking water. Drain the pasta and transfer to a large heated serving bowl. Add the peppers with the marinade, feta, parsley, and 1/4 cup of the pasta water. Gently toss with a large serving spoon for 1 minute to warm the feta, adding a bit more pasta water as needed to loosen the sauce. Season to taste with salt.
  • Divide the pasta among heated shallow bowls. Sprinkle generously with the Parmigiano, and place 4 to 5 shrimp on top of each serving. Serve, passing more cheese at the table.


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Reviews (3 reviews)

  • canada123 | 05/19/2017

    Wonderful, I have made this a few times. I did cut back on the peppers though but other than that it is great (I also tried the smoked paprika idea, great idea). Great recipe

  • jm83422p | 01/24/2017

    This was super easy and great! I made a few small changes. 1. Added smoked paprika to marinade mixture 2. To decrease dishes I sauted shrimp in a large fry pan. 3. Added the cheese at same time I added peppers (in fry pan with shrimp) along with 1/2 cup of pasta water instead of 1/4 cup I think they suggested 4. Added spinach just before serving

  • peggyAK | 09/25/2016

    I made this for a Special Occasion Dinner last night and it was so wonderful and a huge hit! Will make again and again! Thank You Fine Dinning

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