This is a fast meal, full of bright, spring flavors that won’t weigh you down in the middle of the week using everyday Italian ingredients. I love shrimp. The most important thing to remember about shrimp though is not to overcook them. 2 minutes per side and that’s it. They’ll keep cooking anyway. You want them just pink and curled in on themselves so they burst when you bite into them. Paired with the sweet crunch of sautéed snap peas, the heat from a few red pepper flakes, warmth of a bit of white wine and the zing of fresh lemon juice and you’ve got yourself a bowl of greatness! I serve this tossed with whole wheat pasta, usually Farfalla because it’s roughly the same size as everything else but use whatever you like.
Shrimp and Pea Pasta
A Girl and Her Kitchen
1 lb shrimp, peeled and deveined
1 lb snap peas, rinsed and threads removed, if you want
1 shallot, diced
4 garlic cloves, minced
Salt and papper
1 tsp red pepper flakes (more or less as desired)
1/4 c dry white wine
1 lemon, zest and juice separated
1 tbsp butter
1/2 c ptarmigan, grated
1/4 c parsley, minced
In a large bowl, mix the shrimp with a pinch of salt and pepper, 3/4 of the minced garlic, lemon juice and a heavy drizzle of olive oil. Set aside while you cook the peas. In a large pan, sauté shallot in butter and 1 tbsp of olive oil for 4 minutes on medium heat. Once the shallot softens and turns slightly golden, add the peas, lemon zest, remaining garlic, and a pinch of salt and pepper and toss to combine. Saute 5 minutes until still crunchy but softened. Remove the peas and set aside.