Real Recipes From Real Home Cooks ®

creamy shrimp and vegetable farfalle

a recipe by
Ronna Farley
Rockville, MD

My family loves shrimp and they also love pasta! This dish is so very creamy and chock full of great flavor!

serves 4
prep time 10 Min
cook time 30 Min
method Saute

Ingredients For creamy shrimp and vegetable farfalle

  • 12 oz
    farfalle noodles
  • 2 Tbsp
    olive oil
  • 8 oz
    sliced white mushrooms
  • 1/2 c
    frozen corn niblets, thawed
  • 1/2 c
    sliced celery
  • 1/2 c
    diced red pepper
  • 1 lg
    shallot, diced
  • 1
    garlic clove, minced
  • 8 oz
    frozen 26-30 count peeled raw shrimp, thawed
  • 1/4 c
  • 1/2 c
    chicken stock
  • 1 1/2 c
    heavy cream
  • 1 tsp
    seafood seasoning
  • 1 tsp
    dried basil leaves
  • 1/2 c
    freshly grated parmesan cheese

How To Make creamy shrimp and vegetable farfalle

  • 1
    Cook farfalle noodles according to package directions. Rinse, drain, cover and keep warm.
  • 2
    Heat remaining olive oil in a 10-inch non-stick skillet over medium heat. Add mushrooms, corn, celery, red pepper, shallot and garlic. Cook and stir for 2 minutes.
  • 3
    Add shrimp. Cook and stir until shrimp is almost fully cooked.
  • 4
    In a small bowl, whisk cornstarch into chicken stock; stir into shrimp mixture along with the cream, seafood seasoning and basil leaves. Cook and stir over medium heat until mixture is hot and thickened. Remove from heat.
  • 5
    Place farfalle noodles onto serving plates. Generously top with sauce. Sprinkle with Parmesan cheese.

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