The only OTHER thing Josh asked me to make for his birthday was Firecracker Shrimp BowTies. Years ago, it was my go to on the East Side Mario’s menu. Then, they took it off, replaced the BowTies with Penne and it was never the same.. just didn’t taste as good.
I looked online at one point to find a “copycat” recipe… and they I just made up my own. And Josh and I both LOVE it.. I just love farfalle pasta.. it’s a texture thing… and snow peas and garlic and shrimp … delish!
One part of starting a cooking blog was to share some of my recipes that I kind of just “threw together” so that my kids would have them… so here ya go Joshie! Now you can make it when you’re away at school. 🙂
- About 1 lb frozen raw shrimp – I use medium to large – whatever’s on sale.. and I take all the shells off because it’s a pain to do it when they’re cooked and I hate that!
- 1- 6 oz pkg snow peas
- About 3/4 cup chopped tomato – I slice cherry or grape tomatoes in half. They’re prettier.
- 2 Tbsp olive oil
- 1 lb bowtie pasta (about one box)
- 1/2 cup chicken stock
- 1/2 cup white wine
- 2 – 3 cloves minced garlic(depending on how garlicky you like it)
- 1/4-1/2 tsp dried red chili flakes
- Salt and pepper
Run your shrimp under cold water in a colander for 5 minutes to defrost them. Also put on a big pot of water and salt it for your pasta.
While you are waiting for your shrimp to defrost and water to boil, you can start de-stringing your pea pods. Grab the tip of one end and pull the string until it comes out the other end. Do this to all your pea pods and then cut them in half. Slice cherry tomatoes in half but don’t seed them.
Put your pasta in the boiling water. De-shell the shrimp once they are defrosted as well as remove the tail. Put a frying pan on medium-high heat with olive oil. Saute garlic briefly and add about 1/2 cup of chicken broth and 1/2 cup of white wine.. or thereabouts. I have never measured this recipe, so it’s all approximate… sometimes there’s more wine involved. Just sayin’
Once the pan is nice and hot, throw in your shrimp and season with salt, pepper, and chili flakes. They should really only take 1 to 2 minutes to cook. You just want them to have barely turned pink. Remove them from the pan onto a plate and add your pea pods to the frying pan. Sauté for 2 to 3 minutes and then add the tomatoes and sauté for another 1 or 2 minutes. You can then turn off the heat, THEN… the copycat recipes say to add about 4 tbsp pesto or red pepper pesto. I have added a little pesto, but I prefer the stock/wine mixture with my own seasoning.. a little more garlic, some Italian seasoning.. more chilis.. Salt and pepper.. then add the shrimp back in and add some more oil if it looks to dry. Or add the pesto.. experiment!
Once the pasta has cooked to al dente, drain and add the veggie/shrimp/olive oil sauce. Serve and add freshly grated parmesan. Or the stuff out of the container… whatever! Who am I to tell you how to live your life??? Happy Eating!