Photo of Lemony pasta with spring peas & shrimp by WW

Lemony pasta with spring peas & shrimp

Total Time
25 min
10 min
15 min
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.


Uncooked chickpea pasta

6 oz, or lentil pasta

Olive oil

2 tsp, divided

Uncooked shrimp

1 pound(s), peeled and deveined (26 to 30 total)

Table salt

½ tsp, divided, plus more for salting the pasta water

Black pepper

½ tsp, divided

Uncooked shallot(s)

3 item(s), finely chopped (about ¾ cup)

Uncooked pea shoots

1 cup(s), fresh or froze, thawed


¼ cup(s), chopped, plus more for garnish

Reduced fat cream cheese

4 Tbsp, at room temperature

Lemon zest

2 tsp

Lemon wedge(s)

4 wedge(s)


  1. Bring a medium pot of generously salted water to a boil. Cook the pasta according to the package directions.
  2. Meanwhile, in a 12-inch nonstick skillet, heat 1 tsp oil on medium-high. Add the shrimp and season with 1⁄4 tsp salt and 1⁄4 tsp black pepper. Cook until the shrimp are just cooked through, about 3 minutes, tossing once. Transfer the shrimp to a bowl.
  3. In the same skillet, heat the remaining 1 tsp oil on medium. Add the shallots and cook, until softened, about 3 minutes, stirring occasionally and scraping up the browned bits from the bottom of the pan. Add the peas and cook until tender and heated through, about 1 minute. Remove the pan from heat.
  4. Reserve 1 cup of the pasta cooking water, then drain the pasta. Add the pasta and 1⁄3 cup of the reserved cooking water to the skillet. Add the shrimp, chives, cream cheese, lemon zest, and the remaining 1⁄4 tsp salt and 1⁄4 tsp black pepper and toss to combine. Add more cooking water if the pasta is too dry.
  5. Divide the pasta among 4 bowls. Garnish with additional chopped chives. Serve with the lemon wedges.
  6. Serving size: 1½ cups