Shrimp Veracruzano Farfalle

Ingredients

• 200 g farfalle pasta
• 200 g large shrimp, peeled and deveined
• 1 cup cherry tomatoes, halved
• 1/4 cup green olives, sliced
• 1 tablespoon capers, rinsed
• 1/4 cup fresh orange juice
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/4 teaspoon red pepper flakes(optional)
• 2 tablespoons fresh cilantro, chopped(optional)
• to taste salt
• to taste black pepper

Instructions

1. 1

   Cook the farfalle in salted boiling water according to package directions (about 10 minutes), then drain and set aside.

2. 2

   While the pasta cooks, heat olive oil in a large skillet over medium heat; add garlic and red pepper flakes and sauté 1 minute until fragrant.

3. 3

   Add the shrimp and cook 2‑3 minutes per side until pink and opaque; remove shrimp and set aside.

4. 4

   Add the tomatoes, olives, and capers to the skillet; stir and cook 3‑4 minutes until tomatoes begin to soften.

5. 5

   Pour in the orange juice, bring to a gentle simmer, and let it reduce slightly, about 2 minutes.

6. 6

   Return the shrimp to the pan, toss in the cooked farfalle, and season with salt and black pepper; heat everything together for another 2 minutes.

7. 7

   Finish with chopped cilantro, give a final toss, and serve immediately.