Use produce from the farmers market – or your home garden – with this flavorful and fresh-tasting pasta dish.

 Yield: 6 servings



Difficulty Rating: Easy

Nutritional Highlights: Red bell peppers boost your immune system due to high vitamin A, C and antioxidant properties.

Recipe Created By:
Recipe From: Illinois Farm Bureau Partners

Total Comments: 3
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Ingredients

  • 1 pound uncooked large shrimp, peeled and deveined
  • 2 tablespoons fresh lemon juice
  • 6 ½ tablespoons extra-virgin olive oil, divided
  • 4 tablespoons red wine vinegar, divided
  • 1 shallot, minced
  • 1 clove garlic, minced
  • 1 teaspoon Dijon mustard
  • 8 ounces farfalle, cooked al dente
  • 1 zucchini, julienned (diced into matchstick sizes)
  • 1 summer squash, julienned
  • 1 red bell pepper, julienned
  • 1 medium carrot, julienned
  • 2 heirloom tomatoes cored, cut into 1/2-inch cubes (about 2 cups)
  • 1 (8-ounce) ball fresh mozzarella cheese, cubed
  • 1 bunch basil, chopped
  • 1 tablespoon oregano, minced
  • ½ bunch parsley, minced

Instructions

  1. Toss shrimp with lemon juice and one tablespoon oil. Cook in hot sauté pan until just done, being careful to not overcook. Cool.
  2. Whisk remaining oil and vinegar in small bowl. Add shallot, garlic and mustard. Combine remaining ingredients and toss gently with pasta. Add shrimp and top with minced parsley.
Recipe From: Farm Flavor - www.farmflavor.com
http://farmflavor.com/sauteed-shrimp-farfalle-pasta/

POSTED IN: Entrees, Family Friendly, Fish and Seafood, From the Garden, Good for a Group, Healthy, Pasta, Perfect for a Picnic, Potluck Dishes, Quick, Sauteed, Summer

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Comments

  2. Amber @ The Cook's Sister says:
    August 8, 2012 at 10:42 pm

    What a lovely pasta! I love the shrimp and all of the vegetables! So many fantastic flavours!

    Stopping by from Whole Food Wednesday (my recipe is #46).

    Reply