Chef Kerry Stanton

Recipes created with love and flavor, for novice cooks and nuanced chefs.

Spicy Shrimp Farfalle

Spicy Shrimp Farfalle

Even if you’re giving up something you love during this lenten season, you should never sacrifice flavor in a quick weeknight meal. Spice up your fish Fridays during lent with Spicy Shrimp Farfalle. The chewy bowtie pasta and tender shrimp are enveloped in a fragrant and easy tomato sauce that incorporates basil for a fresh anise scent, and hot red pepper flakes and Tabasco sauce for a punch of heat.

Spicy Shrimp Farfalle

Ingredients
1 pound Farfalle (bowtie) pasta
1 pound large shrimp, peeled, deveined, tails removed, and roughly chopped
¼ teaspoon salt
¼ teaspoon black pepper
1 tablespoon tomato paste, divided
4 to 5 dashes Tabasco sauce
2 tablespoons extra-virgin olive oil
1 shallot, julienned
1½ teaspoons minced garlic
2 (15-ounce) cans diced tomatoes
½ teaspoon minced fresh oregano
½ teaspoon red pepper flakes
2 tablespoons butter
2 cups roughly chopped spinach
¼ cup grated parmesan cheese
½ cup roughly chopped fresh basil leaves

Directions
Bring a large pot of heavily salted water to a boil. Add the pasta and cook according to package directions. Reserve ½ cup cooking water, then drain the pasta.

Meanwhile, place the chopped shrimp into a medium bowl and add salt, black pepper, tomato paste, and Tabasco sauce; toss until evenly coated. Heat the olive oil in a large skillet over medium heat. Add the julienned shallot and sweat until soft and translucent, about 3 minutes. Increase the heat to medium-high then add the chopped shrimp and saute for 30 seconds. Add in the minced garlic and stir for 10 seconds then add the diced tomatoes, oregano, red pepper flakes, and butter. Pour in ½ cup of the reserved pasta water; bring to a simmer then add the spinach and cook until just wilted. Finish the dish by stirring in the cooked pasta, parmesan cheese, and chopped basil. Taste and season with more salt and black pepper if desired.

Article originally published in the Boston Herald on February 21, 2018.