FF Cooking Club- Asian Bow Tie Pasta with Shrimp and Vegetables

Hi everyone!  I hope you had a great holiday and are getting back into normal life again.  We hosted so many parties over the holidays, I cannot even keep track of which party was which and what I served.  I do however, remember making this recipe for our New Year’s Eve party and everyone loved it.   I have been making this pasta for over 10 years!  It’s one of my top picks for parties.  It’s such a unique blend of flavors and ingredients and everyone always wants to know how I made it.  So here you go!


1/2 cup peanut oil
1/3 cup reduced-sodium soy sauce
1/3 cup rice vinegar
1 tablespoon sugar
1 tablespoon oriental sesame oil
1/2 teaspoon dried crushed red pepper
12 ounces cooked peeled deveined medium shrimp
2 red bell peppers, cut into 1/2-inch pieces
2 large broccoli stalks, stems peeled and thinly sliced, florets reserved
12 ounces bow-tie pasta
8 green onions, chopped

Whisk first 6 ingredients in small bowl to blend. Season dressing  with salt and pepper to taste.


Transfer half of the dressing to large bowl. Mix in shrimp and bell peppers and let marinate for 15 minutes.

Cook broccoli stems and florets in large pot of boiling salted water until crisp-tender, about 2 minutes. Using a slotted spoon, transfer broccoli to sieve and drain. Cook pasta in same pot of boiling water until just tender but still firm to bite. Drain and rinse with cold water until cool and drain again.


Add broccoli, pasta, and green onions to shrimp mixture. Toss with enough additional dressing to coat. Serve at room temperature, or cover and refrigerate up to 6 hours and serve cold.


I am obsessed with this pasta dish.  I always make it the day before I serve it because the flavors soak into the pasta and shrimp and it tastes even better after sitting over night.  I also like this dish better served cold.  I usually serve this as an appetizer, but you can absolutely serve this as your main course.  Hope you enjoy and happy cooking!

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