Spanish Shrimp and Farfalle

Ingredients

• 0.1 teaspoon pepper black
• 0.5 teaspoon thyme leaves dried
• 8 ounces farfalle pasta uncooked
• 0.3 teaspoon ground cinnamon 
• 0.5 teaspoon ground cumin 
• 1 tablespoon olive oil divided
• 1 cup onion chopped
• 0.3 cup orange zest fresh
• 0.5 cup pimiento-stuffed olives 
• 4  plum tomatoes chopped
• 0.5 teaspoon salt 
• 1 tablespoon sherry vinegar 
• 1 pound shrimp deveined peeled

Equipment

• frying pan

Directions

1. Cook farfalle according to package directions; drain.
2. Toss shrimp with cumin, salt, and pepper.
3. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat.
4. Add shrimp and cook until pink, about 2 minutes per side; remove from skillet.
5. Heat remaining 2 teaspoons olive oil in skillet.
6. Add onion, thyme, and cinnamon; cook until onions are soft, about 4 minutes. Increase heat to high and add orange juice, vinegar, tomatoes, and olives; cook until thickened, about 4 minutes.
7. Add shrimp and remove from heat. Toss with farfalle and orange zest, and serve.