Farfalle is one of my favorite types of pastas. It’s because I think farfalle are fun to eat while they’re in your mouth!
[100% organic & farmed environmentally responsible Texas white shrimp]
- 4 garlic cloves, minced
- 2 shallots, minced
- 2 TBS EVOO
- ½ lb shrimp, peeled & deveined
- 2 tsp red pepper flakes
- 2 cups baby spinach leaves
- 1½ cup farfalle
- Salt & pepper
Bring a pot of salted water to a boil and add a few drops of oil to prevent sticking. Cook farfalle until al dente then set aside and keep warm.
In a hot pan, heat olive oil then add in garlic and shallots. Cook until aromatic then add in the shrimp and red pepper flakes. Cook until shrimp are almost fully cooked. Turn the heat to low and add in spinach and cooked farfalle.
Season with salt and pepper, mix well, and turn off heat once spinach leaves have wilted. Serve!