Lemony pasta with spring peas & shrimp
5
Points®
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, 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
Shallot
3 item(s), finely chopped (about ¾ cup)
Uncooked pea shoots
1 cup(s), fresh or froze, thawed
Chives
¼ cup(s), chopped, plus more for garnish
Reduced fat cream cheese
4 Tbsp, at room temperature
Lemon zest
2 tsp
Lemon wedge
4 wedge(s)
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
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