Pasta With Shrimp and Peas

Tara Donne
Quick and tasty, this pasta dish will fit perfectly into your weeknight rotation. Shrimp are perfect in this dish but you could sub with scallops if desired.

Yield:

Makes 4 servings (serving size: 2 cups pasta and 3 or 4 shrimp)

Recipe Time

Prep: 15 Minutes
Cook: 12 Minutes

Nutritional Information

Calories 365
Fat 5 g
Satfat 1 g
Monofat 3 g
Polyfat 1 g
Protein 25 g
Carbohydrate 54 g
Fiber 6 g
Cholesterol 128 mg
Iron 5 mg
Sodium 464 mg
Calcium 76 mg

Ingredients

1 tablespoon olive oil
3 garlic cloves, minced
1/2 teaspoon crushed red pepper
1 (8-ounce) bottle clam juice
1/2 teaspoon salt
8 ounces capellini pasta
12 ounces large shrimp, peeled and deveined
1 (10-ounce) package frozen petite green peas
2 teaspoons grated lemon zest
3 tablespoons lemon juice
1/3 cup chopped fresh parsley

Preparation

1. Heat oil in a skillet over medium heat. Add garlic and red pepper; cook 1 minute. Add clam juice and salt; bring to boil. Reduce to simmer; cover and cook 5 minutes.

2. Bring a pot of water to a boil. Cook pasta according to package directions; drain.

3. Add shrimp, peas, and zest to skillet. Cover and cook 6 minutes or until shrimp are just cooked through. Toss with pasta, lemon juice, and parsley.

Note:

Sandra Gluck,

May 2009