Serving
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Pasta with Shrimp & Peas
Italy
  -   Pasta con Gamberetti e Piselli
Serves
Effort:
Sched:
DoAhead:  
2 main  
**
45 min  
Prep
This dish is simple and quick, yet flavorful enough to stand on its own. Of course you could use fish, pork, chicken, mushrooms or what you have on hand instead of the shrimp. The saffron is a nice touch, but not entirely essential. If you use fresh peas, they have to go in with the scallions.






10
1
2
12
1-1/4
1-1/4
3/4
1
1/3
1/4
------
3
oz
c

oz
T
T
c
t
t
t
---
T
Shrimp (1)
Peas, frozen
Scallions
Pasta (2)
Olive Oil
Butter
Wine, white dry
Saffron pinch
Salt
Pepper
-- Garnish
Fennel or Dill
Prep   (8 min)
  1. Cut SHRIMP in half lengthwise if medium, and again crosswise if very large. Leave whole if really small.
  2. Chop SCALLIONS small.
  3. Chop FENNEL or DILL small for garnish.
  4. Stir SAFFRON into the Wine to soak.
Run   (20 min)
  1. Bring plenty of salted water to a boil and cook Pasta the usual way. Drain and tumble with a few drops of oil to prevent sticking and set aside, keeping warm.
  2. In a spacious sauté pan heat Olive Oil and Butter. Stir in Scallions, Wine mix. Cook over moderately high heat until Wine is reduced by about a third.
  3. Stir in Shrimp, Peas, Salt and Pepper. Bring to a simmer and cook just long enough for the shrimp to be opaque and cooked through.
  4. When both Pasta and Peas are done, stir Pasta into the pan with the peas. Cook over moderate heat for a minute or so until everything is hot.
  5. Stir in Herb Garnish and serve immediately.
NOTES:
  1. Shrimp:   Weight is for shelled and de-veined shrimp.
  2. Pasta:   Farfalle (bow ties) works well, but other short, flat pasta will work.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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