Oh my goodness, let me tell you about my absolute favorite weeknight lifesaver: shrimp and pea creamy farfalle! This dish became my go-to back when I was juggling work deadlines and hungry kids begging for dinner. The magic happens in under 30 minutes, seriously, by the time you’ve poured yourself a glass of wine, dinner’s ready. That creamy sauce clinging to every bowtie pasta fold? Pure comfort. The sweet pop of peas against juicy shrimp? Perfection. I’ve made this so many times I could probably do it with my eyes closed (though I don’t recommend that with hot pans involved!). It’s one of those rare recipes that feels fancy enough for date night but simple enough for exhausted Tuesday evenings when takeout menus start looking tempting.
Why You’ll Love This Shrimp and Pea Creamy Farfalle
Listen, I don’t just make this pasta because it’s easy (though that’s a huge bonus). Here’s why it’s become my kitchen MVP:
- Weeknight superhero: From fridge to table in 25 minutes flat, faster than waiting for pizza delivery!
- Crowd-pleasing magic: My picky eater actually asks for seconds (and that’s saying something).
- Pantry-friendly stars: Frozen peas and dried pasta mean I can whip this up even when the fridge looks sad.
- Restaurant-worthy creaminess: That luscious sauce coats every bite without being heavy.
- Endless variations: Throw in some mushrooms when I’m feeling fancy, or add red pepper flakes when I want some heat.
Trust me, once you try this, you’ll understand why my family cheers when they see me pulling out the farfalle box!
Ingredients for Shrimp and Pea Creamy Farfalle
Okay, let’s talk ingredients! This isn’t one of those recipes where you need twenty-seven obscure spices. Just simple, fresh stuff that comes together beautifully. Here’s what you’ll need to make my favorite shrimp and pea creamy farfalle:
- 8 oz farfalle pasta: Those little bowties hold the sauce perfectly, don’t substitute unless you absolutely have to!
- 1 lb shrimp, peeled and deveined: Get the big, juicy ones if you can; they make all the difference. Pro tip: Pat them dry so they sear nicely.
- 1 cup frozen peas: No need to thaw, they’ll cook perfectly in the sauce. Fresh peas work too if you’ve got them.
- 2 cloves garlic, minced: Fresh is best here, none of that jarred stuff!
- 1 cup heavy cream: This creates that dreamy, velvety sauce we’re after.
- 1/2 cup grated Parmesan cheese: The real deal, please, none of that powdery stuff in the green can.
- 2 tbsp olive oil: For sautéing all that goodness.
- 1 tsp salt, 1/2 tsp black pepper: Season as you go, but this is a good starting point.
- 1 tbsp chopped fresh parsley: The bright green sprinkle at the end makes it pretty and fresh.
See? Nothing crazy! Just good ingredients that do all the work for you. Now let’s get cooking!
How to Make Shrimp and Pea Creamy Farfalle
Alright, let’s dive into the fun part! Making this shrimp and pea creamy farfalle is like conducting a delicious little orchestra; everything comes together at just the right time. Don’t worry if you’re not a pro chef, I’ll walk you through each step like I’m right there in your kitchen with you.
Cooking the Pasta
First things first: get that pasta water boiling! I use a big pot with plenty of salted water (it should taste like the sea). Drop in your farfalle and set your timer for 1 minute less than the package says. We want it al dente because it’ll keep cooking in the sauce later. Drain it but save about a cup of that starchy pasta water; trust me, it’s liquid gold for adjusting sauce consistency!
Preparing the Shrimp and Sauce
While the pasta cooks, heat olive oil in your largest skillet over medium heat. Toss in the garlic and let it sizzle for about 30 seconds until fragrant (don’t let it brown!). Add your shrimp in a single layer, overcrowd them, and they’ll steam instead of sear. Cook about 2 minutes per side until they turn that perfect pink color. Now dump in the frozen peas straight from the freezer (no thawing needed!) and stir for another minute. Pour in the heavy cream and let everything bubble gently for 2 minutes. You’ll see the sauce start to thicken slightly.
Combining Everything
Here comes the magic! Add your drained farfalle to the skillet along with the Parmesan cheese. Toss everything together until each bowtie is coated in that creamy, dreamy sauce. If it looks too thick, splash in some reserved pasta water a tablespoon at a time. Taste and adjust salt and pepper. I usually add another pinch of each at this stage. Finish with a shower of fresh parsley for that pop of color and freshness. Serve immediately while it’s piping hot and watch those plates get cleaned!
Tips for Perfect Shrimp and Pea Creamy Farfalle
After making this dish more times than I can count, I’ve learned a few tricks that take it from good to “oh wow!” Here’s my insider knowledge for shrimp and pea creamy farfalle success:
- Shrimp timing is everything: They cook fast! Once they curl into a “C” shape and turn opaque, they’re done. Overcooked shrimp turn rubbery, and nobody wants that.
- Pasta water gold: That starchy liquid you saved? It’s your sauce’s best friend. Add it tablespoon by tablespoon if your sauce thickens too much while tossing.
- Cream control: Let the cream simmer gently; boiling too hard can make it separate. Medium heat is your sweet spot.
- Cheese magic: Take the skillet off the heat before adding Parmesan. This prevents clumping and gives you that smooth, velvety texture.
- Taste as you go: Season in layers, a pinch when cooking shrimp, another when adding cream. Your taste buds will thank you!
Follow these simple tips, and you’ll have restaurant-quality shrimp and creamy pea farfalle every single time!
Ingredient Substitutions for Shrimp and Pea Creamy Farfalle
Listen, I know we don’t always have exactly what a recipe calls for in our fridges! Here’s how to adapt my shrimp and pea creamy farfalle when you’re in a pinch:
- Out of heavy cream? Half-and-half works beautifully, though the sauce will be slightly thinner. For a lighter version, whole milk with a tablespoon of butter melted in does the trick.
- No frozen peas? Fresh peas are fantastic if you’ve got them, just blanch them for 1 minute first. No peas at all? Try chopped asparagus or spinach for that green veggie pop.
- Parmesan alternatives: Pecorino Romano adds a nice salty kick, or try Asiago for a mellower flavor. In a real emergency? A sprinkle of nutritional yeast gives that cheesy umami.
- Shrimp swaps: Chicken works surprisingly well here, just cut it into bite-sized pieces and cook through before adding cream.
The beauty of this dish is how forgiving it is. Make it yours! For more inspiration on easy weeknight meals, check out Family Tastes.
Serving Suggestions for Shrimp and Pea Creamy Farfalle
Oh, the fun part, plating up this beauty! I love serving my shrimp and pea creamy farfalle with warm, garlicky bread for soaking up every last drop of that luscious sauce. A simple arugula salad with lemon vinaigrette cuts through the richness perfectly. And if we’re feeling fancy? A chilled glass of Pinot Grigio turns Tuesday dinner into a mini celebration. For family-style meals, I just plop the skillet right on the table (with a trivet, learned that lesson the hard way!) and watch everyone dig in!
Storing and Reheating Shrimp and Pea Creamy Farfalle
Leftovers? Lucky you! Tuck your shrimp and pea creamy farfalle into an airtight container, and it’ll keep happily in the fridge for about 2 days. When reheating, go low and slow with a splash of cream or milk to revive that luscious sauce texture. Microwave in 30-second bursts, stirring between each, or warm gently in a skillet over medium-low heat. One warning: the shrimp gets a bit firmer after refrigeration, but that creamy sauce still tastes amazing!
Nutritional Information for Shrimp and Pea Creamy Farfalle
Now, I’m no nutritionist, but here’s the scoop on what’s in each comforting bowl of my shrimp and pea creamy farfalle. Keep in mind, these numbers can change based on your exact ingredients, that Parmesan you packed in extra heavy? Yeah, that’ll tweak things! Per serving, you’re looking at about 450 calories, with 25g of protein from those plump shrimp, 35g of carbs from the farfalle and peas, and 22g of fat (mostly from that luscious cream and olive oil). It’s got 3g of fiber from the peas and 700mg of sodium, so go easy on the salt if you’re watching that. Remember, these are estimates; your mileage may vary depending on brands and how generous you are with the cheese!
Frequently Asked Questions About Shrimp and Pea Creamy Farfalle
I get asked about this recipe all the time. Here are the most common questions that pop up about my beloved shrimp and pea creamy farfalle:
Can I use milk instead of heavy cream?
Oh, honey, I’ve tried! Milk tends to separate when heated, leaving you with a grainy sauce. If you must substitute, go for half-and-half with a pat of butter melted in; it’ll give you that silky texture we’re after.
How do I prevent the shrimp from overcooking?
Watch them like a hawk! They cook in just 2-3 minutes per side. As soon as they curl into tight “C” shapes and turn opaque pink, they’re done. Remove them from the heat immediately; residual heat will finish them perfectly.
Can I make this ahead of time?
Honestly? It’s best fresh. The sauce thickens as it sits, and the shrimp gets rubbery. If you must prep ahead, cook everything separately and combine just before serving with a splash of warm cream.
What’s the best way to thaw frozen shrimp quickly?
Pop them in a bowl of cold water for about 15 minutes, much faster than fridge thawing! Just be sure to pat them super dry before cooking so they sear nicely.
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25-Minute Shrimp and Pea Creamy Farfalle: Blissful Weeknight Savior
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Low Lactose
Description
A creamy and flavorful shrimp and pea farfalle pasta dish that’s quick to prepare and perfect for weeknight dinners.
Ingredients
- 8 oz farfalle pasta
- 1 lb shrimp, peeled and deveined
- 1 cup frozen peas
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp chopped fresh parsley
Instructions
- Cook the farfalle pasta according to package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 1 minute.
- Add shrimp to the skillet and cook until pink, about 3 minutes per side.
- Stir in frozen peas and cook for 2 minutes.
- Pour in heavy cream and bring to a simmer. Cook for 2 minutes.
- Add cooked pasta and Parmesan cheese. Stir until well combined.
- Season with salt and black pepper.
- Garnish with fresh parsley before serving.
Notes
- Use fresh shrimp for the best flavor.
- Substitute half-and-half for a lighter version.
- Add red pepper flakes for a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 180mg