Shrimp Pasta with Peas
You could change things around a lot in this Shrimp Pasta recipe. Like, leftover rotisserie chicken instead of shrimp. And, broccoli or string beans instead of peas and rice. Or, gnocchi instead of pasta and on and on. Keep it in mind when you have to go with what’s on hand on busy weeknights.
Today’s Pasta Tip
Salt the water and add the pasta as soon as you put the pot on the stove. The pasta will be ready sooner if needed. If it is done but not needed just yet drain all but about a couple of tablespoons of the water. Leave the pot on an idle back burner. It will be there and warm when it is needed. DO NOT add oil to the pasta water. It keeps the pasta from absorbing the flavors of whatever it is being served in. DO NOT rinse the pasta when it is done cooking. That removes the starch that helps the sauce thicken and helps the pasta to absorb the flavors from the sauce.
How to do this easy Shrimp Pasta with Peas dinner
Put a pot of salted water on for the pasta and add the pasta. And, stir it up right away. Then stir it occasionally as it cooks. Stop it just a little more firm than al dente. If the pasta is done before the shrimp and peas just drain all but about a couple of tablespoons of the water. And leave it in the pot on an idle back burner to stay warm.
While the pasta process is going on put a skillet on at medium and add the extra virgin olive oil. Chop up the shallots (or onion) and add them to the skillet. Add salt, black pepper and a pinch of red pepper flakes, if you’re feeling a little hot. If your shrimp is frozen just thaw them out in the microwave.
When the shallots start to get translucent add the shrimp to the pan laying them out flat.
Cook them just until they get pink and opaque on the pan side and turn them over and add the peas.
Cook until the other side of the shrimp are done then gently stir it all together. Toss a few times as the peas warm up. When the peas are hot to the touch add the grated Parmesan cheese.
Add the pasta and the little bit of the pasta water to the pan. Toss it all together getting everything coated with some parmesan. Then serve up your Shrimp Pasta with peas.
A good Chardonnay would go along real well. And, some garlic bread or Poppop’s easy homemade bread for dipping of course.
And here is another quick, easy and real good shrimp dinner.
And another twist on using peas in your dinners
Shrimp Pasta with Peas Quick and Easy
Ingredients
- 1/2 pound penne pasta or any other pasta . Tortellini works good
- salt and pepper to taste
- 1 pinch red pepper flakes optional
- 2 shallots chopped (or 1 medium onion)
- 1 pound shrimp peeled and deveined
- 1 cup frozen peas thawed
- 1/2 cup grated parmesan cheese plus a little for garnish
Instructions
- Put a pot of salted water on for the pasta and when it starts to boil add the pasta and stir it up right away. Then stir it occasionally as it cooks. Cook it al dente. If the pasta is done before the shrimp and peas just drain all but about a tablespoon of the liquid and leave it in the pot on the stove on an idle burner to stay warm. While the pasta process is going on put a skillet on at medium and add the extra virgin olive oil. Chop up the shallots (or onion) and add them to the skillet. Add salt, black pepper and a pinch of red pepper flakes if you're feeling a little hot. If your shrimp is frozen just thaw them out in the microwave.
- When the shallots start to get translucent add the shrimp to the pan laying them out flat .Cook them just until they get pink and opaque on the pan side and turn them over and add the peas.
- Cook until the other side of the shrimp are done then gently stir it all together. Toss a few times as the peas warm up. When the peas are hot to the touch add the grated Parmesan cheese.
- Add the pasta and the little bit of water to the pan and toss it all together getting everything coated with some parmesan. Then serve up your Shrimp Peas Pasta.
- A good Chardonnay would go real nice. And, some garlic bread for dippin' of course.
Notes
