Lemony pasta with spring peas & shrimp
5
Points® value
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Easy
Freshly shelled peas (and a garnish of pea shoots) are lovely. Even lovelier? Frozen peas; sometimes, they’re even sweeter and less starchy than fresh ones. That's code for: Make this any time of year.
Ingredients
Uncooked chickpea pasta
6 oz, or lentil pasta
Olive oil
2 tsp(s), divided
Uncooked shrimp
1 pound(s), peeled, deveined (26 to 30 total)
Table salt
½ tsp(s), divided, plus more for salting the pasta water
Black pepper
½ tsp(s), divided
Shallots
3 item(s), finely chopped (about 3/4 cup)
Uncooked green peas
1 cup(s), fresh or thawed frozen
Chives
¼ cup(s), chopped, plus more for garnish
Reduced fat cream cheese
¼ cup(s), at room temperature
Lemon zest
2 tsp(s), finely grated (from about 2 lemons) plus lemon wedges for serving