Shrimp and Sweet Pea Shoot Pasta

Here’s a really easy and delicious pasta that just screams SUMMER.  I came across it quite accidentally actually.  I bought the shrimp with their shells on because they were on sale at the grocery and then I saw the sweet pea shoots and couldn’t resist buying a box of it. I didn’t think I’d use them together initially but somehow the other day they just came together and made sense in a pasta. Shrimp with the heads on for more umami flavour, delicate pea-flavoured shoots, brightness from the juice of a lemon, chilli flakes for a little heat, loads of garlic and good olive oil.

Mix it all together with the pasta of your choice and you have a dish that sings of Southern Italian summers.  Simple, relaxed, and absolutely delicious.  Have it with a glass of white wine and revel in the dream of sitting underneath a beautiful lemon tree, in the warm heat of the Italian sun, savouring a meal for hours while ready to jump into the water or laze right by it at any moment.  Ah, how wonderful that food can transport you in an instant.

Happy Summer!

– SS

P.S. If you’re a shrimp lover like me, check out these other shrimp recipes that I LOVE. Equally delicious and so easy to whip up, trust me.  Shrimp and Broccoli, Grown Up Instant Noodles, The Mexican Man’s Shrimp Salad, Uncle Harry’s Shrimp and Avocado Salad, and Shrimp Scampi Pasta.

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Shrimp and Sweet Pea Shoot Pasta
Serves 4

What you need:
1 lb large raw shrimp, shelled and deveined but leave the heads on
3-4 large handfuls of sweet pea shoots, cut in half if the shoots are really long
1 large lemon, cut in half
1/2 tsp Chilli flakes or more to taste
5-6 T Olive Oil
Coarse salt and pepper
8 garlic cloves, minced
1 lb fettuccine or any other pasta of your choice

What to do:

  1. Put a large pot of water on the stove to boil. Add a couple of tablespoons of salt and a drizzle of olive oil. Once the water reaches a boil, add the pasta and cook for 8-9 minutes depending on the pasta type and brand (see box for cook time) until al dente. Drain the pasta.
  2. While pasta is cooking, heat up the olive oil in a pan (I used a wok) over medium-high heat.
  3. Add minced garlic and chilli flakes and let it cook for 3-4 minutes making sure the garlic doesn’t burn.
  4. Add the shrimp and stir to combine.  Season with salt and freshly ground pepper.  Cook for 3 minutes or until shrimp has cooked through and turned pink all over.  Squeeze the lemon juice all over.
  5. Add the cooked pasta and mix well to coat the noodles well with the lemon olive oil garlic mixture.
  6. Turn the heat off and add the sweet pea shoots.  Mix well.
  7. Serve and enjoy.

 

 

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