Lemony pasta with spring peas & shrimp

Instructions

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