Farfalle with Mild Gambas

  • 14 oz. Farfalle (bow-tie pasta)
  • 1 lb shrimps, peeled and deveined
  • 1 ½ Tbsp Fish Sauce
  • 1 Tbsp fresh lemon extract
  • ½ Tbsp garlic powder
  • 3 Tbsp. garlic, minced
  • 1 yellow onion, sliced
  • ½ cup red bell pepper, seeds removed and cut into 1" strips
  • ½ cup green bell pepper, seeds removed and cut into 1" strips
  • 1 pc. anaheim pepper, seeds removed and bias sliced
  • 2 Tbsp. rice wine
  • ½ cup tomato sauce
  • 5 Tbsp olive oil
  • Salt and pepper to taste
  • ¼ cup finely shredded parmesan cheese


1. Combine ½ Tbsp. fish sauce, lemon extract, garlic powder and 1/8 tsp black pepper in a bowl. Marinate shrimps for at least 15 minutes.

2. Meanwhile, cook farfalle according to package directions. Drain and set aside.

3. In a wok over medium heat, saute garlic in olive oil until light brown.

4. Add onion and saute until translucent.

5. Add the shrimps and saute just until they turn light pink. Remove shrimps from skillet and set aside.

6. Add anaheim and bell pepper into skillet. Saute for a minute.

7. Add tomato sauce, rice wine and remaining fish sauce. Allow to simmer for 3 minutes.

8. Add salt and pepper to suit your taste. Put back the shrimps. Add the cooked farfalle and toss until well mixed with other ingredients.

9. Remove from heat. Transfer to a serving platter and top with parmesan cheese!

10. Serve & enjoy!