Spanish Shrimp and Farfalle

shrimp-farfalle-spanish Yunhee Kim


  • 8 ounces uncooked farfalle
  • 1 pound peeled and deveined large shrimp
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 tablespoon plus 2 teaspoons olive oil, divided
  • 1 cup chopped onion
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup fresh orange juice, plus 1 teaspoon zest
  • 1 tablespoon sherry vinegar
  • 4 plum tomatoes, chopped
  • 1/2 cup pimiento-stuffed olives


1. Cook farfalle according to package directions; drain.

2. Toss shrimp with cumin, salt, and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add shrimp and cook until pink, about 2 minutes per side; remove from skillet.

3. Heat remaining 2 teaspoons olive oil in skillet. Add onion, thyme, and cinnamon; cook until onions are soft, about 4 minutes. Increase heat to high and add orange juice, vinegar, tomatoes, and olives; cook until thickened, about 4 minutes. Add shrimp and remove from heat. Toss with farfalle and orange zest, and serve.

  • Prep Time:
  • Cook Time:

  • Farfalle pasta and shrimp come together with an orange sauce to create an easy and satisfying meal.
  • Yield: Makes 4 servings (serving size: 2 cups)

Nutritional Information

Calories per serving: 417
Fat per serving: 10g
Saturated fat per serving: 2g
Monounsaturated fat per serving: 6g
Polyunsaturated fat per serving: 2g
Protein per serving: 28g
Carbohydrate per serving: 53g
Fiber per serving: 5g
Cholesterol per serving: 168mg
Iron per serving: 6mg
Sodium per serving: 870mg
Calcium per serving: 84mg