Bring a large pan of salted water to the boil and cook the farfalle as per the packet instructions.
While the pasta is cooking, melt the butter in a large sauté pan or deep frying pan (large enough to hold the pasta later), and add the garlic, cooking it until soft.
Just before the pasta is done, add the peas to the garlic and allow them to defrost in the heat, then add the shrimps and toss together.
Drain the pasta, reserving a few spoonfuls of the cooking water. Add the pasta to the shrimps, along with the reserved cooking water, the lemon zest and juice, and the chopped dill. Give everything a mix and serve with the grated parmesan.