A Shrimp and Pasta Recipe that your Whole Family will Love

Cooking for a family is always a challenge for moms. The problem is that with hectic schedules, you have very little time, and you have a lot of different palates at the dinner table. Will will eat most anything I place in front of him. Liza is a carnivore. And a seafood lover. She would do well on a paleo diet, but losing candy would kill her.

Jack, on the other hand, prefers his food in a restaurant.  There are only a few things that I make that get his thumbs up. He still loves my broccoli, tofu meal, and last week, I managed to make some darn good farmer's market butter beans that got his seal of approval. Other than that, he pretty much dislikes most items I place in front of him unless it is bacon, eggs, pancakes, steak, plain pasta, a stir-fry, tacos, or a Joey burger,

I got the following recipe a Hello Fresh kit when I was a regular customer a few years ago, and everyone loved it. I buy frozen shrimp a lot from Whole Foods/Amazon prime, so it makes it very easy to put this meal together in minutes.

A Hello Fresh Recipe

I think the panko crust on top of this dish made it even more delicious.

Ingredients

20 ounce

Shrimp

(ContainsShellfish)

1 unit

Lemon

2 clove

Garlic

12 ounce

Farfalle

(ContainsWheat)

2 unit

Red Bell Pepper

0.5 ounce

Basil

0.5 cup

Panko

(ContainsWheat, Soy)

2 teaspoon

Italian Seasoning

2 tablespoon

Olive Oil*

4 tablespoon

Butter*

(ContainsMilk)

Salt*

Pepper*

Instructions

Wash and dry all produce. Preheat oven to 450 degrees. Bring a large pot of salted water to a boil.


Zest lemon until you have 1 tsp zest, then cut into halves. Cut one half into wedges. Mince or grate garlic. Thinly slice basil leaves. Core, seed, and thinly slice bell peppers.


Toss bell peppers on a baking sheet with a large drizzle of olive oil and a pinch of salt and pepper. Roast in oven until lightly browned, about 15 minutes.


Melt 2 TBSP butter in a large pan over medium heat. Add panko and toast, stirring, until golden brown, 2-3 minutes. Remove from pan and set aside. Once water is boiling, add farfalle to the pot. Cook, occasionally stirring, until just al dente, about 9 minutes. Scoop out and reserve 1 cup pasta water, then drain.


While pasta cooks heat a large drizzle of olive oil in the same pan over medium-high heat. Rinse shrimp and pat dry with a paper towel. Season with Italian seasoning, salt, and pepper. Add to pan and cook, tossing, until almost opaque, 1-2 minutes. Add garlic and cook, tossing, until fragrant, about 1 minute more.


Toss pasta and bell peppers into the pan with shrimp. Add lemon zest, 2 TBSP butter, half the basil, pasta water, and a squeeze of lemon. Bring to a boil and let bubble, occasionally stirring until a sauce has formed 3-4 minutes. Season with salt, pepper, and a squeeze of lemon (to taste).


Divide pasta between bowls. Sprinkle with panko and remaining basil. Top with a large drizzle of olive oil and serve with lemon wedges on the side for squeezing over.