Food and Recipes Recipes Shrimp and Peas with Farfalle 3.3 (3) 3 Reviews Lemony breadcrumbs add a delightful crunch to this delicious pasta dish. By Southern Living Editors Published on June 15, 2018 Print Rate It Share Share Tweet Pin Email Photo: Alison Miksch; Styling: Caroline M. Cunningham Hands On Time: 30 mins Total Time: 30 mins Yield: 6 servings Ingredients 1/4 cup kosher salt 1/2 pound farfalle pasta 1 pound fresh English peas, shelled or 1 1/2 cups frozen peas, thawed 6 tablespoons butter, divided 1/2 cup panko (Japanese breadcrumbs) 2 teaspoons lemon zest, divided 1 pound peeled, medium-size raw shrimp, deveined 1 tablespoon fresh lemon juice 2 tablespoons finely chopped fresh flat-leaf parsley 1/4 teaspoon black pepper Directions Bring 4 qt. water to a boil in a stockpot over high heat. Add 1/4 cup salt; return to a boil. Add pasta; boil, stirring occasionally, 11 minutes. Add peas, and cook 3 minutes or until peas are tender. Drain, reserving 1 cup pasta water. Melt 2 Tbsp. butter in a medium skillet over medium heat; add breadcrumbs, and cook, stirring often, 4 minutes or until brown. Add 1 tsp. zest, and cook, stirring constantly, 2 minutes. Remove from heat. Sauté shrimp in remaining butter in stockpot over medium-high heat 4 minutes or just until shrimp turn pink. Stir in lemon juice and 1/2 cup reserved pasta water. Stir in pasta mixture. Stir in up to 1/2 cup pasta water until desired consistency is reached. Transfer mixture to a platter. Top with panko, parsley, black pepper, and remaining lemon zest. Rate it Print