Whole-Grain Farfalle with Spicy Shrimp and Roasted Peppers

finecooking.com

Lisa Barron

5 medium cloves garlic, peeled and crushed

2 Fresno or other small fresh red chiles, cut into a few pieces (remove seeds and ribs for less heat)

½ cup extra-virgin olive oil; more as needed

2 tsp. crumbled dried oregano

2 tsp. Aleppo pepper or ½ tsp. red pepper flakes; more to taste

¾ tsp. ground cumin

Fine sea salt

3 red bell peppers or a mixture of red and yellow, roasted, peeled, seeded, and cut into 1-inch pieces

1 Tbs. balsamic vinegar

1 lb. extra-large shrimp (26 to 30 per lb.), preferably wildcaught, peeled and deveined

12 oz. whole-grain farfalle

4 oz. (1 cup) crumbled mild feta, preferably sheep’s milk

½ cup lightly packed chopped fresh flat-leaf parsley

1 to 1-½ oz. (1 to 1-½ cups) finely grated Parmigiano-Reggiano

Directions at finecooking.com

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