Tag Archives: Peas

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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Hearty Hurricane Risotto

1 Sep

This past Saturday I spent the entire day in the kitchen.  Pure hurricane heaven!  I was so excited to have power that I went a bit overboard.  I made homemade pesto, pasta sauce, Millionaires Shortbread and RisottoA word of caution, risotto is something that requires time,  time and a LOT of stirring.  Don’t worry, there’s a delicious payoff in the end.

Mushroom and Pea Risotto (adapted from Giada de Laurentiis, serves 3)

  • 3 cups low-sodium chicken broth (or you could use veggie)
  • 2 tbs butter
  • 1 cup of chopped onion
  • 5 oz of shitake mushrooms, chopped
  • 1 clove of garlic, chopped
  • 3/4 cup of arborio rice
  • 1/3 cup bold red wine
  • 1/4 cup frozen peas
  • 2/3 cup grated parmesan cheese

Heat the chicken broth in a small pot over low heat and cover.  In a large pan, melt the butter and add chopped onions.  Cook until tender and translucent in color (approx 8 mins).  Add your chopped shitake mushrooms and garlic then saute until the mushrooms are tender (approx 10 mins).  Add the rice and wine to the pan, and stir until the wine is absorbed.  Yes, I recognize that risotto is typically made with dry white wine, but I had red, and was not willing to brave the storm under any circumstances.  Add a cup of the warm broth to the pan.  Stir frequently until the liquid is absorbed.  At this point your risotto should look like this.

Patience!  Your rice will still need a lot of stirring but you will get there.  Gradually add the second cup of chicken broth to the pan, stirring constantly until absorbed and add in your frozen peas.  Then, you guessed it, add the final cup of broth to the pan and…stir.  The whole stirring and adding broth process will take about 30 minutes.  You will know you are finally finished stirring when the risotto has a creamy consistency, and the last bit of liquid is absorbed.  See the picture below.

Now add salt and pepper to taste, and then stir in the parmesan cheese!!!  Final step-grab a spoon and dig in.  Well worth the wait right?