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Pasta With Shrimp and Peas

Tara Donne
Prep time 15 mins
Cook time 12 mins
Yield Makes 4 servings (serving size: 2 cups pasta and 3 or 4 shrimp)
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.

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

Nutrition 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

How to Make It

  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.