Ok, so I didn't really sit and shell fresh peas to make this recipe. Frozen peas, picked and frozen at their prime freshness, are a really great way to showcase this Spring staple. Another fantastic frozen food: shrimp. Frozen just after being caught, shrimp can add a fresh seafood taste to any meal.
This easy weeknight recipe uses both frozen peas and shrimp for a bright Spring dish. I usually write my recipes in measurements for a family-sized portion but in all honesty, I am just cooking for two. If you are cooking for more people, simply double or triple the ingredients. The cooking times remain the same.
Spring Pea and Shrimp Linguine for 2
- 2 T olive oil
- 1 T butter
- 1 clove garlic, minced
- 1/2 lb. frozen shrimp, thawed (peeled, de-veined, & tails removed)
- 1/2 cup frozen peas
- 1/2 lb. linguine
- 1 T grated Parmigiano Reggiano cheese
- 4 large basil leafs, cut into a chiffonade (very thin ribbons)
Bring a pot of salted water to a boil. Cook pasta to package directions. In the last 4 minutes of cooking time, add the peas to the cooking water.
Meanwhile, melt the butter in a large skillet at medium-high heat; add the olive oil. Saute the minced garlic for about 1 minute, until lightly browned. Add the shrimp to pan and saute until pink, about 3-4 minutes.
Drain pasta and peas; add to the pan with the shrimp. Toss lightly, using the leftover butter and oil as the sauce. Transfer to serving bowl and top with Parmigiano Reggiano cheese and basil.