Shrimp And Sugar Pea Pasta Recipes

DILLED SHRIMP AND SUGAR PEAS WITH LINGUINE

Steps:

• Fill 5-quart Dutch oven two-thirds full of water; heat to boiling. Meanwhile, remove strings from sugar snap peas, if desired. Add peas to boiling water; boil 3 minutes. Add linguine; boil 2 to 3 minutes longer or until peas and linguine are tender.
• Meanwhile, in 12-inch nonstick skillet, melt butter over medium-high heat. Cook and stir garlic and shrimp in butter 1 minute. Stir in wine and lemon peel; cook 2 minutes or until shrimp are pink.
• Drain linguine and peas; place in large serving bowl. Add shrimp mixture and dill; toss to combine. Sprinkle with cheese. Serve immediately.

RONI PROTER

Steps:

• 1 Bring a large pot of water to boil. 2 Add a large pinch of salt, then add pasta shells and cook for 7 minutes. 3 Add the frozen shrimp and frozen peas and cook for 2 minutes. 4 In a saute pan set to medium heat, add the oil and garlic, saute for 15 seconds, then add the pasta and shrimp mixture. 5 Toss and add cream and vermouth and salt and pepper to taste. 6 Cook for 1 minute then remove from heat and garnish with parsley and Parmesan serve immediately.

SHRIMP AND SUGAR SNAP PEAS

Steps:

• Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 8 to 10 minutes or until al dente. Drain, reserving 1/4 cup liquid.
• Heat the olive oil and chili oil in a wok over medium-high heat. Mix in the shrimp, pea pods, and garlic. Cook and stir 2 minutes, until shrimp are almost opaque. Remove from heat, and set aside.
• Pour the wine into the wok, and bring to a boil. Cook until reduced by 1/3. Return shrimp, peas, and garlic to the wok, and stir in the reserved pasta water. Continue to cook and stir until shrimp are opaque. Remove wok from heat, and mix in the butter, lemon juice, and basil. Toss with the cooked pasta to serve.

PASTA ALLA PAMELA WITH SHRIMP AND PEAS

Steps:

• Bring a big pot of water to a boil. Salt liberally.
• In a large bowl, toss the shrimp with 1 teaspoon salt, 1/2 teaspoon pepper and the baking soda and marinate in the fridge for 15 minutes (this keeps the shrimp moist with a nice crust on the outside).
• Add the pasta to the pot of boiling water and cook according to the package instructions. Drain, reserving about 1 cup of the pasta cooking water.
• Meanwhile, heat a large skillet over medium-high heat until hot. Add the oil to the skillet, then arrange the shrimp in a single layer in the oil. Reduce the heat to medium. Cook, undisturbed, until a nice crust is formed, about 2 minutes. Flip the shrimp, then add the butter and garlic. Cook gently until fragrant, about 1 more minute. Add the wine to deglaze and let simmer for 1 more minute. Add the peas and pasta. Toss to combine. Taste for seasoning and adjust with salt and pepper. Add a generous amount of Parmesan and toss again, adding the pasta water as necessary.
• Transfer the pasta to a large serving bowl. Garnish with more Parmesan and the parsley. Serve.

PASTA PRIMAVERA WITH SHRIMP AND SUGAR SNAP PEAS

Steps:

• Bring 2 quarts of water to a boil in a stockpot.
• Add carrots and sugar snap peas; cook 3 minutes.
• Remove with a slotted spoon.
• Add pasta to boiling water; cook according to package directions,omitting salt and fat.
• Drain.
• Heat oil in a large nonstick skillet over medium-high heat.
• Add shrimp; saute 2 minutes.
• Add carrots, peas, salt, pepper, and garlic; saute 2 minutes.
• Stir in wine, scraping pan to loosen browned bits.
• Stir in cream and juice; cook 1 minute.
• Add pasta and cheese; stirwell to coat.
• Remove from heat; stir in basil and remaining ingredients.

GEMELLI WITH SHRIMP AND SUGAR SNAP PEAS

Steps:

• Bring pasta, garlic, broth, 2 cups water, and oil to a boil in a large straight-sided skillet; season with salt and pepper. Cook, stirring frequently, 3 minutes less than instructed on pasta package.
• Add shrimp and 1 teaspoon lemon zest and cook, stirring occasionally, 1 1/2 minutes. Stir in peas, 1/2 cup feta, and dill and cook, stirring, until peas are bright green and crisp-tender and shrimp are opaque, about 1 minute. Stir in lemon juice. Serve, topped with remaining 1/4 cup cheese, remaining 1 teaspoon zest, and coarsely chopped dill, and drizzled with oil.