Pea and Sweet Shrimp Pasta

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By: The Homemakers Test Kitchen

Sugary fresh peas and sweet, succulent cold-water shrimp, like the Matane shrimp from the Gulf of St. Lawrence, make excellent companions.

Ingredients

1 lb (500 g) shell pasta or other short pasta

1-1/2 tbsp (22 mL) extra-virgin olive oil

1 bunch green onions, chopped (white and light green parts only), or 1 spring (bulb)

2 cups (500 mL) cooked fresh peas or chopped cooked sugar snap peas

2/3 lbs (350 g) cooked cold-water (salad) shrimp

3/4 tsp (4 mL) salt

1/4 cup (60 mL) fresh mint leaves

1-1/2 tbsp (22 mL) butter

Freshly ground black pepper

Preparation

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.

Makes 4 to 6 servings.

Serving(s): 4 to 6

Nutritional Information
Per each of 6 servings: about
Calories	437
Protein	23 g
Fat (total)	8 g
Sat. Fat	3 g
Carbohydrate	66 g
Fibre	8 g
Cholesterol	106 mg
Sodium	655 mg
Calcium	6 % RDI
Iron	41 % RDI
Vitamin A	12 % RDI
Vitamin C	18 % RDI
Folate	91 % RDI

Also in this menu:

5 fast pasta recipes

Source

Homemakers Magazine: May 2007

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