Pasta with Spring Peas, Shrimp and Fresh Herbs
Course: DinnerCuisine: ItalianDifficulty: EasyServings
4
servingsPrep time
30
minutesCooking time
12
minutesThis pasta is delicious. It takes like spring especially if you take the time with fresh english peas and shell them. The flavor is out of this world. I like to finish this dish with some fresh herbs for garnish as well as Meyer lemon zest. You can’t go wrong as this is a hit and easy to make. Serve it with a radicchio salad and some good bread and it is a meal fit for a king.
Ingredients
1 box spaghetti
1/4 cup olive oil
1 1/2 lb peeled shrimp, deveined
8 cloves garlic, thinly sliced
1 teaspoon crushed red pepper flakes
1/2 cup white wine
1 cup chicken broth
4 tablespoons salted butter
1 cup fresh shelled English peas
1 bunch parsley, cleaned and chopped
1/2 bunch mint, cleaned and chopped
1 lemon, zested
Directions
- Fill a pasta pot with water and place over medium heat. In a large saucepan with high sides, add the shrimp and season with salt and freshly ground pepper and cook until they just turn pink and flip and repeat. Once lightly pink, remove to a plate.
- Turn the heat to low, add the garlic and chili pepper. Stirring until garlic starts to turn color. Add the white wine and reduce the liquid by half. Turn heat to medium high and add 1 cup of chicken broth and bring to a boil. Remove from heat until the pasta is finished.
- Cook the pasta according to the instructions. Once the pasta is finished, reserve one cup of the cooking liquid and set aside.
- Add the pasta to the pan along with the English peas, shrimp and 1/4 cup pasta liquid. Add the butter and continue to cook until butter is melted and sauce has covered everything. Add the zest, lemon juice and fresh chopped herbs.
- Serve in warm bowls, with fresh herb garnish and salt.
