Spring Shrimp Easy Peasy Pasta

2 Apr

SPRING!!!!  I’m just getting back in town from a spring break of sorts.  I had the most incredible trip to Portugal with the boy (posts forthcoming).  The whole time we had perfect weather and I was dreading our return to gray and cold DC.  Then something wonderful happened!  We landed to temps in the 60s and 70s, and I realized Spring arrived right with me.  I felt my creative juices bloom and I’ve been itching to write ever since. 

Here’s a quick and easy “peasy” pasta just in time for warmer weather.  Enjoy!

Spring Shrimp and Pea Pasta

  • 1/2 lb of shrimp, peeled and de-veined
  • 1/4 cup of frozen peas
  • 1 tbs garlic, minced
  • 1 1/2 tsp ground black pepper
  • 1 tsp salt
  • 1/4 tsp red pepper flakes
  • 1 tbs olive oil
  • 2 cups tomato sauce
  • 2 fist fulls of linguine (obvs not an exact science)

First put a small pot of water on high heat to boil.  Add pasta and cook at a boil for 7-8 mins. 

In the meantime, heat 1 tbs of olive oil over medium high heat.  Add 1 tbs of garlic and saute for a minute.  Season shrimp with salt, pepper, and red pepper flakes, and then add to the pan of garlic.  Shrimp cooks up quickly at 1-2 minutes per side.  Wait until the color turns to a pale pink and tails start to curl, then flip onto the other side.  Once the shrimp is finished cooking, transfer to a plate and set aside.  Add frozen peas to the same pan you used for the shrimp and cook for 1-2 minutes.  This will give peas the same delish garlic and coating. 

Drain the pasta and transfer shrimp and peas to pot for the time being.  Heat store-bought pasta sauce (or you can make your own) in shrimp pan for 2 minutes over medium.  Pour pasta, shrimp and pea mixture into sauce and toss.  Let sit for an additional minute and then transfer to a bowl to enjoy.

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