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Farfalle and Shrimp





Yields
Makes 3 or 4 servings

 8 ounces dried farfalle pasta (also called bow-tie or butterfly)
 1 onion (8 oz.), chopped
 1 tablespoon olive oil
 1 can (14 1/2 oz.) diced tomatoes
 1/3 cup dry vermouth or dry white wine
 1/3 cup fat-skimmed chicken broth
 2 tablespoons drained capers
 1 teaspoon dried thyme
 12 ounces (51 to 60 per lb.) frozen peeled, deveined shrimp
 3 tablespoons chopped parsley
  Salt and pepper
Step 1
1

In a 5- to 6-quart pan over high heat, bring 3 quarts water to a boil. Add pasta and stir occasionally until barely tender to bite, 9 to 12 minutes.

Step 2
2

Meanwhile, in a 10- to 12-inch frying pan over high heat, stir onion in oil until limp, 3 to 5 minutes. Add tomatoes and juice, vermouth, broth, capers, and thyme. Bring to a boil and cook for 3 minutes. Add shrimp, reduce heat, and simmer, stirring occasionally, until barely opaque but still moist-looking in thickest part (cut to test), 3 to 4 minutes.

Step 3
3

Drain pasta and return to 5- to 6-quart pan. Stir in shrimp mixture, parsley, and salt and pepper to taste. (If pasta has cooled, stir over medium heat until hot.) Pour into a wide serving bowl or distribute evenly among plates.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories397
% Daily Value *
Total Fat 6.1g8%

Saturated Fat 0.9g5%
Cholesterol 129mg43%
Sodium 491mg22%
Total Carbohydrate 53g20%

Dietary Fiber 3.1g12%
Protein 27g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.