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!
Course Dinner
Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Author Julie Wampler


  • 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!