Pasta with Peas & Shrimp
Pasta with Peas & Shrimp. A little bit of spring seafood pasta tonight. With buttery sautéed shrimp, fresh peas, and capers. Topped with parsley and basil leaves. Think shrimp scampi but in pasta form…so good and so springy !!
Wednesdays are always pasta night in our house….and now that it is officially spring, we are bringing on the springtime pastas. This one is super colorful, vibrant, and delicious. All the flavors of spring in one big bowl of pasta.
For the sauce, think shrimp scampi. Buttery, lemony, herby. Then you’ve got the addition of the peas and capers to pair with the shrimp and pasta which just adds another element of spring to the bowl. Finally top it with extra parsley and a fresh basil leaves. It’s the perfect better weather pasta dish.
Although speaking of better weather pasta…the weather is not all that today. This week has been pretty rainy but at least a little warmer. But this pasta definitely brings the better weather vibes a bit, so it makes tonight feel a little less dreary. Now all you need is a little white wine to go with it…or maybe a lot of white wine ;)) cheers !!
Ingredients
3 tablespoons olive oil
4 tablespoons butter; divided
1 shallot; chopped
1 garlic clove; chopped
1 pound large shrimp
1/4 cup white wine
8 ounce fresh peas
2 tablespoons capers
2 tablespoons caper brine
1 tablespoon brined peppercorns
juice of 1 lemon
1/4 cup chopped parsley
1 pound spaghetti
fresh basil leaves for serving
Directions
In a large skillet, heat the olive oil and 2 tablespoons of butter. Add the shallots and garlic and cook until fragrant. Add the shrimp. Season with salt and pepper. Cook about 2 minutes per side. Remove the shrimp and set aside.
Add the white wine, scrapping up the brown bits. Add the peas, capers, caper brine, and peppercorns. Stir and cook for about 2 - 3 minutes.
Cook the pasta. Drain saving 1 cup of cooking water. Add the pasta and the shrimp to the skillet with the sauce. Add the cooking water as needed and the remaining 2 tablespoons of butter. Stir until sauce thickens. Add the lemon juice and parsley.
Serve pasta topped with fresh basil leaves.
