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Shrimp and Pea Pasta
Recipes
Shrimp and Pea Pasta
2 servings
30 minutes total

Ingredients

  • 1 lb peeled/deveined large shrimp
  • 1 cup frozen (or fresh) peas
  • ⅛ bunch fresh Italian parsley
  • 4 cloves garlic
  • 1 lemon, for juice
  • 4 oz spaghetti pasta
  • 2 tablespoons olive oil
  • ¼ teaspoon crushed red pepper
  • 2 tablespoons unsalted butter
  • ¾ teaspoon kosher salt
  • ½ teaspoon pepper

Steps

    1. Thaw shrimp and peas, if needed. Bring water to boil for pasta. Chop parsley (2 tablespoons) and garlic finely; juice lemon (2 tablespoons).
    2. Cook pasta 9–10 minutes until not quite done (al dente); drain, reserving ¼ cup pasta water.
    3. Reduce heat to medium; return same pan to heat. Add oil, garlic, and crushed red pepper and cook 1 minute, stirring often, until garlic is golden. Add shrimp to pan; cook and stir 1–2 minutes until slightly opaque.
    4. Add lemon juice and butter to pan; stir until butter has melted. Add pasta, reserved pasta water, peas, salt, and pepper; toss gently 2–3 minutes until peas are hot and shrimp are pink and opaque. Stir in parsley; serve.

Amount per ½ recipe serving: Calories 520, Total Fat 29g, Sat Fat 10g, Trans Fat 0.5g, Chol 290mg, Sodium 1960mg, Total Carb 31g, Fiber 4g, Sugars 4g, Protein 51g, Calc 10%, Vitamin A 0%, Vitamin C 0%, Iron 35%