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| General Category : Main Course |
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| Food Group : Seafood-Crustacean, Vegetables, Pasta |
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| Preparation Method : Skillet |
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Sugary fresh peas and sweet, succulent cold-water shrimp, like the Matane shrimp from the Gulf of St. Lawrence, make excellent companions.
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Ingredients
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1 lb (500 g) shell or other short pasta |
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1-1/2 tbsp (22 mL) extra-virgin olive oil |
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1 bunch green onions, chopped (white and light green parts only), or 1 spring (bulb) onion, chopped |
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2 cups (500 mL) cooked fresh peas or chopped cooked sugar snap peas |
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2/3 lb (350 g) cooked cold-water (salad) shrimp |
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3/4 tsp (4 mL) salt |
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1/4 cup (60 mL) fresh mint leaves |
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1-1/2 tbsp (22 mL) butter |
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Freshly ground black pepper |
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Preparation
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In large pot of boiling salted water, cook pasta until al dente. Reserving 1/2 cup/125 mL of the water, drain.
Meanwhile, in large skillet, heat oil over medium-high heat; sauté onions until soft, 1 to 2 minutes. Add peas and cook until heated through, moistening with some of the pasta water. Add shrimp and salt; cook until heated through. Add hot pasta, mint and butter; toss together until butter is melted, moistening, if too sticky, with some of the reserved water. Sprinkle with pepper to taste.
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Nutritional information
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Per each of 6 servings: about 437 cal, 23 g pro, 8 g total fat (3 g sat. fat), 66 g carb, 8 g fibre, 106 mg chol, 655 mg sodium. % RDI: 6% calcium, 41% iron, 12% vit A, 18% vit C, 91% folate.
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Source
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Homemakers Magazine: May 2007
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