Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes | Servings: 4
Key Takeaways
- Quick weeknight dinner – Have this impressive Bowtie Shrimp Pasta on your table in just 30 minutes
- One-pot wonder – Less cleanup with our streamlined cooking method
- Restaurant-quality results – Simple techniques that make shrimp perfectly tender every time
- Meal-prep friendly – Make ahead and enjoy for lunches throughout the week
The Problem With Most Shrimp Pasta (And How We Fixed It)
Tough, rubbery shrimp. Bland sauce. Overcooked pasta.
These common mistakes can ruin what should be a quick, delicious meal. Our foolproof Bowtie Shrimp Pasta recipe solves these issues with a few simple cooking tricks that guarantee perfect results every time.
This recipe combines al dente farfalle (bowtie pasta), succulent shrimp, and a garlicky white wine sauce that will make you feel like you’re dining at your favorite Italian restaurant. The Bowtie Shrimp Pasta is versatile enough for a family dinner but impressive enough for guests. Best of all? It’s ready in just 30 minutes.
The key to amazing Bowtie Shrimp Pasta is cooking the shrimp properly and creating a sauce with bold flavors. We’ll walk you through each step so even beginners can create this stunning dish with confidence.
Nutrition Facts
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 425 |
| Protein | 28g |
| Carbohydrates | 52g |
| Fat | 12g |
| Fiber | 3g |
| Sodium | 580mg |
What You’ll Need
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Farfalle (bowtie) pasta | 12 oz (340g) | Regular or whole wheat |
| Large shrimp | 1 lb (450g) | Peeled and deveined |
| Olive oil | 3 tablespoons | Extra virgin preferred |
| Garlic | 4 cloves | Minced |
| Red pepper flakes | ¼ teaspoon | Adjust to taste |
| Dry white wine | ½ cup (120ml) | Pinot Grigio or Sauvignon Blanc |
| Butter | 2 tablespoons | Unsalted |
| Lemon | 1 | Zest and juice |
| Cherry tomatoes | 1 cup (150g) | Halved |
| Baby spinach | 2 cups (60g) | Packed |
| Fresh parsley | ¼ cup (15g) | Chopped |
| Parmesan cheese | ⅓ cup (30g) | Freshly grated |
| Salt and pepper | To taste |
Kitchen Tools
| Tool | Purpose |
|---|---|
| Large pot | For cooking pasta |
| Colander | For draining pasta |
| Large skillet or sauté pan | For cooking shrimp and sauce |
| Cutting board | For prep work |
| Sharp knife | For chopping ingredients |
| Measuring cups and spoons | For accurate measurements |
| Microplane or zester | For lemon zest |
| Wooden spoon | For stirring |
Ingredient Substitutions
- Pasta: Any short pasta works well (penne, rotini, or shells). For a similar shape but different flavor profile, try butterfly pasta (farfalle) which works beautifully with this sauce.
- Shrimp: Chicken chunks or scallops can replace shrimp (adjust cooking time)
- White wine: Substitute with chicken broth plus 1 tablespoon lemon juice
- Spinach: Arugula or kale (removed from stems and chopped) work nicely
- Dairy-free option: Use olive oil instead of butter and omit Parmesan
Step-by-Step Instructions
Preparation Phase
- Set up your workspace
- Place a large pot on your stove – this will be for the pasta. Don’t turn it on yet.
- Take out a cutting board and a sharp knife.
- Get a colander ready in your sink for draining the pasta later.
- Place a large skillet or sauté pan on another burner.
- Set out all measuring cups and spoons you’ll need.
- Gather all ingredients
- Take everything out of the refrigerator so it can come to room temperature.
- Place all ingredients on your counter, grouped by when you’ll use them.
- Beginner tip: Having everything ready before you start cooking prevents mistakes and stress.
- Prepare the shrimp
- If your shrimp are frozen: Place them in a colander and run cold water over them for 5-7 minutes, tossing occasionally until completely thawed.
- If your shrimp still have shells: Peel them by pinching at the head end and pulling the shell away. Leave the tails on if you prefer.
- If your shrimp need deveining: Use a small paring knife to make a shallow cut along the back of each shrimp and remove the dark vein with the tip of your knife.
- Place shrimp on paper towels and pat completely dry on both sides.
- Transfer to a plate and sprinkle with ½ teaspoon salt and ¼ teaspoon ground black pepper, turning to coat both sides.
- Warning: Never cook wet shrimp – they’ll steam instead of sear.
- Prepare the vegetables and aromatics
- For the garlic: Separate 4 cloves from the head of garlic. Place a clove on your cutting board and place the flat side of your knife on top. With your other hand, carefully press down on the knife to crush the garlic. The skin will loosen and you can remove it. Repeat with all cloves. Then mince the garlic by chopping it very finely.
- For the cherry tomatoes: Rinse them under cold water, then pat dry. Place each tomato on the cutting board and cut in half. Set aside in a small bowl.
- For the parsley: Rinse under cold water and pat dry with paper towels. Remove leaves from stems. Gather the leaves together and chop them finely. Set aside in a small bowl.
- For the lemon: Rinse and pat dry. Using your microplane or zester, grate only the yellow part of the peel (avoid the white pith, which is bitter). Set zest aside. Cut the lemon in half and squeeze the juice into a small bowl, removing any seeds.
- Beginner tip: Prepping all ingredients before cooking makes the cooking process much smoother.
- Measure remaining ingredients
- Measure ½ cup dry white wine.
- Measure ¼ teaspoon red pepper flakes.
- Measure 2 tablespoons butter.
- Measure 2 cups packed baby spinach.
- Grate ⅓ cup Parmesan cheese.
- Beginner tip: Place each measured ingredient in its own small bowl or ramekin for easy access during cooking.
Cooking Phase
- Cook the pasta
- Fill your large pot with water until it’s about ¾ full.
- Place pot on stove and turn heat to high.
- Wait for water to come to a rolling boil (big bubbles that don’t stop when you stir). This may take 8-10 minutes.
- Once boiling, add 1 tablespoon salt to the water (it should taste like sea water).
- Add the 12 oz farfalle pasta to the boiling water, stirring immediately to prevent sticking.
- Set a timer according to the package directions (usually 9-11 minutes for al dente).
- Stir occasionally while cooking to prevent clumping.
- Important step for beginners: When pasta is almost done, carefully scoop out ½ cup of the pasta cooking water with a measuring cup and set aside. This starchy water will help thicken your sauce later.
- Test a piece of pasta 1 minute before the timer goes off. It should be tender but still firm in the center (al dente).
- Once done, turn off heat and carefully drain pasta in your colander.
- Important: Do not rinse the pasta! The starch on the surface helps sauce stick.
- Leave pasta in the colander while you prepare the rest of the dish.
- If you’re interested in other pasta shapes and sauce pairings, check out this guide to creamy red pepper shells for inspiration.
- Cook the shrimp (start this while pasta is cooking)
- Place your large skillet on medium-high heat.
- Add 2 tablespoons olive oil and wait until it shimmers (looks wavy) but doesn’t smoke.
- Carefully add the seasoned shrimp to the hot pan in a single layer. Don’t crowd the pan – work in batches if necessary.
- Let shrimp cook without moving them for 2 minutes. This allows them to brown properly.
- Using tongs or a spatula, flip each shrimp over. They should be pink and slightly golden on the cooked side.
- Cook for just 1 more minute on the second side until the shrimp are just opaque throughout.
- Beginner test: The shrimp are done when they form a “C” shape. If they curl into an “O” shape, they’re overcooked.
- Using tongs, immediately transfer shrimp to a clean plate. They will continue cooking slightly from residual heat.
- Warning for beginners: Shrimp cook very quickly! It’s better to undercook slightly than overcook, as they’ll be added back to the hot pan later.
- Make the sauce (in the same pan you cooked the shrimp)
- Reduce heat to medium.
- Add remaining 1 tablespoon olive oil to the same skillet.
- Add the minced garlic and red pepper flakes to the oil.
- Stir constantly for 30 seconds until fragrant. Watch carefully – garlic burns quickly and becomes bitter.
- Beginner tip: If garlic starts to brown too fast, remove pan from heat briefly while continuing to stir.
- Carefully pour in the ½ cup white wine. The pan may sizzle, which is normal.
- Using a wooden spoon, scrape the bottom of the pan to release any browned bits (this is called deglazing and adds flavor).
- Let the wine simmer for 2 minutes until it reduces slightly. You’ll see fewer bubbles and the liquid will decrease by about one-third.
- Add the 2 tablespoons butter and stir until completely melted.
- Add all of the lemon zest and 2 tablespoons of the fresh lemon juice.
- Stir to combine all sauce ingredients.
- Beginner tip: If you don’t want to use wine, substitute with chicken broth plus 1 tablespoon additional lemon juice.
- For a spicier twist on pasta sauce, you might be inspired by this garlic chilli cacio e pepe recipe.
- Combine everything
- With the heat still on medium, add the halved cherry tomatoes to the sauce.
- Cook, stirring occasionally, for 1 minute until they just begin to soften.
- Add the baby spinach and stir gently until just wilted, about 30 seconds. It will look like a lot at first but will shrink down quickly.
- Add the cooked shrimp back to the pan, including any juices that collected on the plate.
- Add the drained pasta directly into the skillet and gently toss everything together using tongs or two large spoons.
- If the mixture seems dry or the sauce isn’t coating everything well, add the reserved pasta water, 2 tablespoons at a time, while stirring.
- Beginner tip: The sauce will continue to thicken as it stands, so if in doubt, add a splash of pasta water.
- Add most of the chopped parsley (reserve a little for garnish) and half of the grated Parmesan cheese.
- Gently toss everything together until well combined.
- Taste a small bite and add more salt or pepper if needed.
Finishing & Serving
- Serve and garnish
- Turn off the heat.
- Use tongs or a pasta server to divide the Bowtie Shrimp Pasta among four shallow bowls or plates.
- Make sure each serving has an equal amount of shrimp and vegetables.
- Sprinkle the remaining Parmesan cheese evenly over each portion.
- Add a light sprinkle of the reserved chopped parsley on top.
- Add a small grind of fresh black pepper if desired.
- If you have extra lemon, cut into wedges and serve alongside for those who want to add more fresh lemon juice.
- Beginner tip: Serve immediately for the best texture and flavor.
Troubleshooting
| Problem | Solution |
|---|---|
| Shrimp are rubbery | Cooked too long. Next time, remove from heat as soon as they turn opaque |
| Sauce is too thick | Add more reserved pasta water, 1 tablespoon at a time |
| Sauce is too thin | Simmer for 1-2 minutes longer to reduce, or add 1 teaspoon cornstarch mixed with 1 tablespoon water |
| Pasta stuck together | Stir pasta immediately after adding to water and occasionally while cooking |
| Not enough flavor | Add more salt, lemon juice, red pepper flakes, or grated Parmesan |
| Garlic burned | Next time, lower heat and watch more carefully. For now, you may need to start the sauce over |
| Pasta overcooked | Use a timer and taste-test before draining. For now, proceed with recipe but reduce final heating time |
Variations & Substitutions
Mediterranean Style Bowtie Shrimp Pasta
- Add ½ cup pitted kalamata olives, halved
- Substitute feta for Parmesan
- Add 1 teaspoon dried oregano with the garlic
- Add ¼ cup chopped sun-dried tomatoes
Creamy Bowtie Shrimp Pasta
- Add ⅓ cup heavy cream to sauce after wine reduces
- Increase Parmesan to ½ cup
- Add ½ teaspoon Italian seasoning
- Optional: add ¼ cup cream cheese for extra richness
Spicy Cajun Bowtie Shrimp Pasta
- Use Cajun seasoning on shrimp instead of salt and pepper
- Add ½ diced red bell pepper with garlic
- Increase red pepper flakes to ½ teaspoon
- Add ¼ teaspoon cayenne pepper
- Optional: add sliced andouille sausage with the shrimp
Storage & Reheating
- Refrigeration:
- Cool completely before storing
- Place in airtight container
- Keeps for up to 3 days in refrigerator
- Beginner tip: Add a few drops of olive oil before storing to prevent pasta from sticking together
- Freezing:
- Not recommended for this dish
- Pasta becomes mushy and shrimp texture suffers when frozen and thawed
- Reheating Methods:
- Microwave: Place portion in microwave-safe dish, add 1 tablespoon water, cover loosely, heat on 70% power for 2 minutes, stir, then heat in 30-second intervals until warmed through
- Stovetop: Place in skillet, add 1-2 tablespoons water or broth, cover, and heat over medium-low heat for 3-5 minutes, stirring occasionally
- Beginner tip: Shrimp will continue cooking when reheated, so heat just until warmed through to prevent tough texture
- Make ahead options:
- Cook pasta and refrigerate separately (toss with a tiny bit of olive oil)
- Cook shrimp and refrigerate separately
- Make sauce and refrigerate separately
- Combine and heat everything together just before serving
Safety Notes & Tips
- Food safety:
- Shrimp must reach internal temperature of 145°F (63°C)
- Refrigerate leftovers within 2 hours of cooking
- Always wash hands for 20 seconds with soap after handling raw seafood
- Raw seafood handling:
- Use a separate cutting board for seafood
- Wash all surfaces thoroughly after handling raw shrimp
- Don’t reuse marinade or plates that held raw shrimp without washing
- Kitchen safety for beginners:
- Turn pot handles toward the back of stove to prevent accidental spills
- Use oven mitts when draining hot pasta
- Keep a kitchen towel nearby for spills
- Be careful of steam when draining pasta
- Extra tips for success:
- Shell-on shrimp often have better flavor – remove shells and save for stock
- For best flavor, use fresh garlic instead of pre-minced
- Pasta water is liquid gold for sauce consistency – always save some before draining
- Wine selection matters – use a wine you’d drink, as cooking concentrates flavors
- Warm your serving bowls in the oven (200°F) for 5 minutes before serving
- Dietary notes:
- This Bowtie Shrimp Pasta recipe contains shellfish, dairy, and gluten
- For gluten-free: Substitute with gluten-free pasta
- For dairy-free: Omit Parmesan and use extra olive oil instead of butter
- Low-carb option: Replace half the pasta with extra vegetables like zucchini
