Farfalle (Bow-tie Pasta) with Shrimp and Asparagus

Since it is spring and the season for asparagus I try to use it in as many meals as possible while the prices are low.  We like asparagus with  pasta anyway so it was a natural choice.  Something else I'm going to try with asparagus is lacto fermenting so look for that in the not too distant future.  Once using the asparagus in a pasta dish was settled on, I had to decide what I would add to it and which pasta to use.  Then the idea of farfalle and shrimp popped in my head and I was off and running.   My inspiration came from an item offered for sale to the military for use in Dining Facilities.  That item is a boil in the bag farfalle with shrimp in a butter sauce.


I did a Google search and only found one recipe for farfalle with shrimp and asparagus and it used a tomato based sauce.  I wanted the flavors of the shrimp and asparagus to shine rather than being reduced or overwhelmed by tomato flavor.  A butter sauce seemed to be the answer.


Making fresh farfalle was an interesting experience to say the least.  I'll probably do it again though I don't know that I'll make it fresh every time.  Like all fresh pasta, it is a bit time consuming and probably should have  taken more time.  I say that because the sizes of the farfalle were inconsistent.  To fix that I would need to use a ruler, though that wouldn't add too much time.  Then, once they are all cut you have to go through and pinch them all in the middle to form the proper shape.  That part went well even though some did open up a bit in the water.  I ended up using half of the pasta dough to make the farfalle and the rest was cut into spaghetti to cook and use later.  The half recipe made enough farfalle that the final dish made two suppers for the good wife and me.  After we finished our meal the first night, I put the picture on and caption on Facebook and my mother asked what farfalle was so I added the common US name in the title of this post.


Farfalle with Shrimp and Asparagus


4 servings dried farfalle or equivalent fresh pasta
1 lb asparagus
1 lb 21 - 25 size shrimp, peeled with the tails off
6 Tbs butter, I used salted
2 cloves garlic, minced
salt
pepper


Remove the tough lower part of the asparagus stalks and cut the remaining part into bite size lengths, about 1.5 inches.  Melt 4 Tbs butter in large skillet and add the asparagus and garlic when the butter starts to foam.  When the asparagus is partially cooked, about 3 minutes, add the shrimp and season with salt and pepper.  Stir to combine.  The pasta should be almost done about the time the shrimp are almost cooked through.  With the fresh pasta I added the pasta to the boiling water immediately after adding the shrimp to the skillet.  When the shrimp are almost done, remove the farfalle from the boiling water and add to the skillet; don't worry if it is not completely drained.  Add the remaining 2 Tbs butter to the skillet and stir to combine.  Let it sit on medium heat until the last butter is melted then stir to distribute evenly.  The butter should combine with the pasta water that came with the farfalle to make a light buttery sauce.  Serve with some grated parmesan cheese and hot crusty bread and enjoy.

Shrimp and Asparagus ready for the Farfalle

If using dried pasta this meal comes together quickly so it makes for a good mid-week meal.  If you buy peeled deveined shrimp, by the time the water for the pasta has come to a boil you can have the prep work done.  Of course, the prep work only consists of pinching off the shrimp tail and cutting up the asparagus.  Get a good loaf of bread from bakery on the way home and you are good to go. 

My plate of goodness

If you want to be a bit healthier you can substitute some good olive oil for the butter at the end.  You know I didn't do it that way.  I think some good extra virgin olive oil would add a nice green note that would compliment the asparagus.


Give this a try some evening and I think you'll be pleased with the result.  Remember, cooking shouldn't be a chore so experiment and have fun in the kitchen.  Let me know what you think of this dish.


Uncle T