Spanish Shrimp And Farfalle

• 8 ounces uncooked farfalle
• 1 pound peeled and deveined large shrimp
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1 tablespoon plus 2 teaspoons olive oil, divided
• 1 cup chopped onion
• 1/2 teaspoon dried thyme
• 1/4 teaspoon ground cinnamon
• 1/4 cup fresh orange juice, plus 1 teaspoon zest
• 1 tablespoon sherry vinegar
• 4 plum tomatoes, chopped
• 1/2 cup pimiento-stuffed olives

1. Cook farfalle according to package directions; drain.
2. Toss shrimp with cumin, salt, and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add shrimp and cook until pink, about 2 minutes per side; remove from skillet.
3. Heat remaining 2 teaspoons olive oil in skillet. 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. Add shrimp and remove from heat. Toss with farfalle and orange zest, and serve.

farfalle, shrimp, ground cumin, salt, black pepper, olive oil, onion, thyme, ground cinnamon, orange juice, sherry vinegar, tomatoes, pimiento

Taken from www.myrecipes.com/recipe/spanish-shrimp-farfalle (may not work)