Shrimp Spaghetti and Peas
Is there anything better than shrimp with buttery pasta? Yes! Add some peas and you can see yourself this dish as a practical health food. Perfectly seasoned with garlic, cayenne and lemon juice, this is a pasta dish you might find yourself picking at from the pan with your second glass of wine. Not that I speak from experience, of course.
I HIGHLY recommend buying shrimp with the shells on. Yes, a bit more work to remove them, but they add so so so much flavor to a dish. Here, we saute them to extract on the briny, shrimp flavor we can. Strain them out, add the shrimp and you will have the MOST flavorful white wine butter sauce you can imagine. Depth of flavor, hear we come!
Now if you’ll excuse me, I need seconds.
1 pound shrimp, 41-60 count
1/3 stick butter
1/4 cup wine
2 tablespoons butter
1 minced garlic clove
cayenne pepper and salt to taste
1/2 pound spaghetti
4 ounces frozen peas
Juice of half a lemon
Parmesean cheese, for serving
Bring a large pot of water to the boil and salt generously. Cook the pasta to package instructions and reserve the starchy cooking liquid.
Meanwhile, devein and shell the shrimp, reserving the shells for later use.
Over medium heat, preheat the oil, butter and garlic. Add the shells and sauce until pink; add the wine and cook until reduced by half. Strain out the shells. Add the shrimp, salt and cayenne pepper and cook until pink, about 4 minutes. Add the frozen peas and cook another minute. Splash in the lemon juice. Add the pasta and about a quarter cup of starchy water. Toss everything together.
Turn off the heat and serve. Grate over some fresh parm and enjoy!
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