Creamy Farfalle with Shrimp

JoSele Swopes


This is so easy and amazing, it feeds an army. It is fresh and flavorful. I made this for my mom and some friends, they loved. On the day we were making marmalade and bread and butter pickles, I figured I would make this, this is my own recipe. I hope everyone enjoys it.

★★★★★ 3 votes
25 Min
40 Min


2 1/2 Tbsp
olive oil, extra virgin
3 clove
garlic, minced
2 tsp
rosemary sprigs (cut)
2 tsp
coarse sea salt (pink)
1 tsp
thyme, leaves (cut)
5 sprig(s)
basil, fresh (cut)
1/2 c
orange bell pepper (chopped)
1/2 c
yellow bell pepper (chopped)
3/4 c
sweet red pepper (chopped)
1 c
green onion tops (chopped)
1 c
wine, dry white
8 oz
cream cheese, room temperature
1 pt
heavy cream
2 lb
shrimp, shelled
1 1/2 c
parmesan cheese fresh grated
1 c
roma tomatoes (chopped)
2 box
bow-tie pasta, cooked and drained (aldente)
2 tsp
sea salt (for pasta)



1Prep Veggies and Herbs, set aside. Wash and drain shrimp, place on paper towel to drain and pat dry.
Place olive oil in large saute skillet, brown garlic, rosemary, thyme, in saute skillet. Be sure not to burn, add in shrimp sprinkle pink sea salton top of shrimp and saute on both sides approx 2 min per side till it has a touch on golden seare on it. Remove shrimp from pan, set aside.
2Start pasta, and add sea salt to the water, should be aldente.
Pour in wine to deglaze pan, add in cream cheese, stir constantly with wisk till sauce begins to form. Add 2 fine cut leaves of basil Stir in cream with whisk, add fresh parmesan cheese stirring constantly, sauce will be slightly thick. Place shrimp back in to pan, turn heat down and let simmer uncovered approx 10 min.
3Drain and rinse pasta (aldente), place in large pasta bowl. Pour sauce onto pasta, fold in. Add in all vegetables except basil and fold in carefully. Sprinkle fine cut basil on top, serve immediately, sprinkle parmesan on top at serving with garlic toast or bread sticks.