Serves a Crowd
Quick Shrimp & Pea Pasta
- Serves 6-8
Author Notes
It isn't always possible to have something ready when we walk through the door after a long day, and I don't always want to order delivery to cover for our crashing sugar levels. Tonight, I whipped this up for four hungry children (5-,4-,3-,2- years old), mine and two friends. We were cutting it close to dinner-meltdown time. Their meltdowns are only slightly worse than mine when we are hungry. I used what was on hand, and yes, it was all frozen. —gabby
What You'll Need
Ingredients
-
1 pound
frozen shrimp, thawed per package instructions OR same fresh, deveined, peeled. Tails are up to you.
-
10 ounces
frozen peas
-
2
garlic cloves, minced
-
1 cup
chicken stock (or water or wine)
-
1/4 cup
parsley, roughly chopped
-
2-3 handfuls
shredded parmesan cheese
-
2-3 tablespoons
olive oil
Directions
- Set salted water to boil for the pasta.
- Defrost shrimp while pasta water readies (my packet required five minutes under running water, then another two minutes to drain)
- Ready your garlic. Your water should be boiling, so add your pasta. Don't forget to give it a good stir now and again to keep the pieces separate. I used linguine, but any pasta should be fine.
- Put oil in skillet over med-high heat. When it's warmed, add the garlic and lightly sauté. About 15-30 seconds. Add the shrimp. Let them cook for a minute or two.
- Add the peas, stir together for a minute, then add the liquid (stock/water/wine). I used chicken stock, but you could sub according to your preference.
- Let the shrimp mixture cook for a few minutes. Salt and pepper lightly.
- Drain the pasta, reserving 1/2C of its water to flavor your shrimp mix or give it liquid. I didn't use mine, but I always do this just in case.
- Put pasta back in its pot. When the shrimp are pink and firm, toss the garlicky lot in with the pasta and stir. Add in the chopped parsley.
- Serve topped with cheese. Note: the garlic and parsley measurements aren't in stone. You want more garlic, add it! I was pretty sure my smalls would be happy with the garlic level of two. I served this with a side of sautéed mushrooms (brown crimini and chanterelles). I dumped mine in with the pasta and it worked well, but prefer the simpler approach for a meal.
See what other Food52ers are saying.