Pasta with Shrimps, Green Peas and Basil
by Editorial Staff
There is one trick that simplifies the process of preparing this dish – the peas are boiled in the same water as the pasta. Among the aromatic components are basil with arugula, and lemon zest, and pepper with garlic for spiciness. And shrimp is delicious.
Servings: 4
Ingredients
- Shrimp (peeled and cut in half lengthwise) – 700 g
- Freshly chopped basil – ½ cup
- Olive oil – 5 tbsp
- Grated lemon zest – 1 tbsp
- Salt
- Green peas (fresh or frozen) – 1 ½ cups
- Pasta (tubular, medium size) – 350 g
- Ground black pepper
- Shallots, finely chopped – 1/3 cup
- Chopped garlic – 1 teaspoon.
- Hot chili pepper (peeled and chopped) – ¾ teaspoon
- Arugula – 2 cups (50-60 g)
Directions
- Toss the shrimp with half the basil, 2 tbsp olive oil and lemon zest. Cover and refrigerate for 30 minutes. Boil and salt the water well in a large saucepan. Pour the peas into a sieve and dip them in boiling water. Cook for 2-4 minutes (only until tender).
- Remove the sieve from the water, place the peas on a baking sheet in one layer to cool. Cook the pasta in the same water as the peas until semi-soft (al dente) according to the recommendations on the package. Drain in a colander, leaving ½ cup of water
- Season the shrimp with salt and pepper. Heat 3 tbsp olive oil in a skillet over medium heat. Add the shallots, garlic, a pinch of salt and cook, stirring occasionally, for about 2 minutes to brown the onion slightly.
- Add the shrimp and continue cooking, stirring occasionally, until the shrimp is almost done – 2-3 minutes. Stir in peas and remove from heat.
- Return the pasta to the saucepan in which it was cooked, add the cooked shrimp mixture and the “pasta” water.
- Cook over medium heat until shrimp is cooked through (about 1 minute). Add arugula and remaining basil. If necessary, add a little water and continue cooking until the arugula has softened slightly (about 1 minute more).
- Season with salt and pepper to taste and serve immediately.
Enjoy your meal!
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