FM Recipes: Jumbo Shrimp Veggie Farfalle


  • 2 lbs. Jumbo 4/6 Shrimp -- BUY TODAY! CLICK HERE.
  • 1 bag Moniz Tempero Special Spice Mix -- BUY TODAY! CLICK HERE.
  • 1 lb. Baby Bella Sliced Mushrooms
  • 3 Shallots
  • 2 Medium Red Peppers
  • 3 Tablespoons of Minced Garlic
  • 3/4 stick of unsalted butter
  • Extra Virgin Olive Oil
  • Olive Oil Spray Can
  • White Wine / White Cooking Wine
  • Salt
  • Black Pepper from a Pepper Mill
  • Oregano Flakes
  • 1 lb. Farfalle Pasta (Bowtie shape)
  • Shredded Romano Cheese
  • Water
How to Prepare:
  1. Slice your red peppers into large vertical strips and chop your shallots into small diced squares. Set aside in a bowl or on cutting board.
  2. Spray an oven safe dish or a tinfoil-covered cookie sheet, as we used here, with olive oil spray. Peel and quickly rinse each jumbo 4/6 shrimp (which can be done by hand with these shrimp since they are de-veined already) and place each onto your cookie sheet.
  3. Give a brief spray of olive oil to coat each shrimp. Shake "Moniz Special Spice Mix" sold at Fisherman's Market or your favorite spice mix over each shrimp. Turn each shrimp over and repeat.
  4. Set your oven to 375 degrees Fahrenheit and wait until it is fully pre-heated. Once pre-heated, place shrimp on top rack for 10 to 15 minutes and flip each shrimp for an additional 10 to 15 minutes.
  5. Add a large puddle of extra virgin olive oil to a large stove-top pan and set heat at medium-high. Add 3/4 stick of butter on top of the olive oil along with a minimal of 2 tablespoons of minced garlic. If you like garlic like we do, add 4 or 5 tablespoons! Fresh garlic can be substituted for even better aromas and tastes, but since we were on a time constraint, we used the jarred minced garlic.
  6. Once the butter has melted down, add in your shallots and red peppers and allow it all to simmer down stirring occasionally to avoid burning. Add a nice 3 second gurgle splash of white wine in as well. Yes, that is the technically professional unit of measurement. C'mon... we live in New Bedford, home of the greatest cooks around... it is all about taste so be sure to always taste. LOL
  7. Add a pot to an additional burner and begin to boil enough water to cook the farfalle pasta. Add a tablespoon of olive oil, a pinch of salt and some oregano flakes to your water for extra flavor and to help avoid pasta from sticking. Let that come to a boil.
  8. Meanwhile, stir your pan and add in just about 3/4's of your 1 lb. sliced mushrooms and stir around.
  9. Don't forget to flip your shrimp over after 10 to 15 minutes. You are looking for a firm feeling on both sides. Your shrimp will turn a light pink or orange color. Keep in mind that the shrimp will have a chance to cook a bit more in your pan.
  10. Add your farfalle pasta or whatever your favorite pasta is to your boiling water. Stir frequently and until pasta is cooked through.
  11. Remove your shrimp from the oven and add them to your pan. Stir them in with all of the vegetables and garlic butter oil. Add a dash or two of olive oil to your pan to de-glaze the pan if you see the pan drying up anywhere.
  12. Sprinkle oregano flakes into your pan and stir. Add a pinch of salt and a teaspoon of fresh black pepper to your pan and stir again. Turn your pan down to warm or the lowest setting. Add in your cooked pasta to your pan and continue to stir so that the shrimp and olive oil butter all mix well together. Turn heat off and let everything simmer.
  13. Use a large spoon or spatula to load your entire pan mixture onto a plate. Be sure to make to plate 3 or 4 shrimp onto the plate. Finally, garnish your plate with a good shake of fresh shredded Romano cheese. Serve and enjoy!