Mediterranean Farfalle Toss with Shrimp
This light and refreshing pasta dish is tossed with olive oil, lemon, and shrimp for a fresh tasting pasta with loads of flavor!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
- 1/2 box Barilla Farfalle
- 2 tablespoons olive oil, divided
- 3 cloves garlic, minced
- 1/2 pound fresh shrimp, peeled and deveined
- 3/4 cup grape tomatoes, halved
- 1/4 cup kalamata olives, halved
- 2 tablespoons capers
- Juice of 1 lemon
- 1/3 cup Parmesan cheese
- Handful of basil, chopped
Bring a pot of water to a boil and follow the directions on the Barilla box and cook the pasta until al dente.
In the meantime, add 1 tablespoon of olive oil to a large skillet and turn the heat up to medium-high heat. Once the oil is hot, add garlic and cook until fragrant, about 30 seconds.
Add the shrimp and cook until browned on both sides and just cooked through, about 5 minutes.
Turn the heat off and add the tomatoes, olives, and capers. Gently toss to evenly distribute ingredients then add the juice of the lemon.
Once pasta is done cooking, drain and add directly to the skillet with the other ingredients. Toss to incorporate.
Drizzle the remaining olive oil on top and add parmesan cheese and chopped basil and toss again.
Serve warm and enjoy!