Farfalle Salad with Grilled Shrimp and Broccoli

Name: Farfalle Salad with Grilled Shrimp and Broccoli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound large shrimp (about 24), shelled and deveined; 1 pound broccoli, cut into 1-inch flowerettes and stems cut into 1/4-inch slices; 1/2 pound farfalle (bow-tie pasta); a 28-ounce can peeled whole tomatoes, seeded, drained, reserving 1/4 cup juice, and chopped; 1/4 cup red-wine vinegar; 1 garlic clove, minced and mashed to a paste with 1/2 teaspoon salt; 1 teaspoon sugar; 1 tablespoon chopped fresh thyme leaves; 1 tablespoon chopped fresh parsley leaves; freshly ground black pepper to taste; 1 tablespoon extra-virgin olive oil

Servings: persons

1 pound large shrimp (about 24), shelled and deveined
1 pound broccoli, cut into 1-inch flowerettes and stems cut into 1/4-inch slices
1/2 pound farfalle (bow-tie pasta)
a 28-ounce can peeled whole tomatoes, seeded, drained, reserving 1/4 cup juice, and chopped
1/4 cup red-wine vinegar
1 garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
1 teaspoon sugar
1 tablespoon chopped fresh thyme leaves
1 tablespoon chopped fresh parsley leaves
freshly ground black pepper to taste
1 tablespoon extra-virgin olive oil

1
Prepare grill.
2
In a bowl toss shrimp with salt to taste.
3
Thread shrimp on metal skewers and grill on an oiled rack set 5 to 6 inches over glowing coals until cooked through, about 3 minutes on each side.
4
(Alternatively, shrimp may be cooked without skewers in a hot well-seasoned ridged grill pan over high heat.)
5
In a 6-quart kettle bring 5 quarts salted water to a boil and cook broccoli until crisp-tender, about 5 minutes.
6
Transfer broccoli with a slotted spoon to a colander and rinse under cold water to stop cooking.
7
Drain broccoli well and transfer to a bowl.
8
In same kettle of salted boiling water cook farfalle until just tender and drain in colander, rinsing under cold water to stop cooking.
9
In a large bowl stir together tomatoes with reserved juice, vinegar, garlic paste, sugar, thyme, and parsley.
10
Add farfalle, broccoli, shrimp, pepper, and salt to taste and toss to coat.
11
Just before serving add oil to salad and toss to coat.
12
Salad may be made 2 hours ahead and chilled, covered.

197

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 pound large shrimp (about 24), shelled and deveined, 1 pound broccoli, cut into 1-inch flowerettes and stems cut into 1/4-inch slices, 1/2 pound farfalle (bow-tie pasta), a 28-ounce can peeled whole tomatoes, seeded, drained, reserving 1/4 cup juice, and chopped, and more.

Yes, Farfalle Salad with Grilled Shrimp and Broccoli falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!