Pasta with Shrimp and Peas

Pasta with Shrimp and Peas

  • 1 Tbsp butter
  • 2 large garlic cloves, minced
  • 1 pound peeled cleaned medium shrimp
  • salt
  • 1 bottle (8 oz) clam juice
  • 1 cup heavy or whipping cream
  • 1 package (10 oz) frozen peas
  • ½ tsp freshly ground pepper
  • 1 pound angel-hair pasta
  • grated peel of 1 lemon

Bring large pot of water to boil.

Heat butter in large skillet over medium-high heat. Add garlic and shrimp; sprinkle with ¼ tsp salt and cook, stirring, until shrimp are pink, 2 minutes. With slotted spoon, transfer shrimp to small bowl.

Add clam juice to skillet and bring to boil; boil 3 minutes. Stir in cream, peas, ½ tsp salt and the pepper; return to boil and boil 2 minutes.

Meanwhile, add 1 Tbsp salt and pasta to boiling water. Cook just until pasta is tender, 3 to 4 minutes. Drain.

Stir shrimp and lemon peel into sauce. Toss with pasta.

6 servings. 540 calories, 19 g fat (11 g saturated fat), 65 g carbohydrates, 26 g protein.

Note: can use nonfat evaporated milk combined with 1 Tbsp cornstarch in place of the cream.


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