Creamy Shrimp Pasta
What to cook for dinner when it’s out outside? This creamy shrimp pasta is the perfect dish because it’s ready in about 10 minutes, and tastes so light.
The reason this takes hardly any time at all is using fresh pasta. Fresh pasta typically cooks in about 3-4 minutes and is such a time saver. If you live in the NW suburbs of Chicago, look for The Pasta Bar at your local farmers markets. You can check out their website to see times and locations. My friend Mario owns the company. He and I used to work together at The Chopping Block several years ago.
How long will fresh shelled peas keep in the fridge?
This is the first time trying fresh shelled peas and they are so good! Fresh shelled peas boast a sweet, crisp, and slightly grassy flavor. To cook them, start by bringing a pot of salted water to a boil, then add the peas and blanch them for about 2-3 minutes until they turn bright green and tender-crisp. After blanching, immediately transfer them to an ice bath to stop the cooking process and preserve their vibrant color.
Fresh shelled peas can also be sautéed, steamed, or added directly to soups and salads. When stored in the refrigerator, fresh shelled peas should be kept in an airtight container and will last for about 3-5 days, maintaining their sweet flavor and crisp texture during this time. To freeze, simply place the peas on a baking sheet, freeze for 30 minutes, then store in a ziplock or airtight container for up to six months.
Creamy Shrimp Pasta
On a hot summer day the last thing you want to deal with is slaving over the stove making dinner. If using fresh pasta, this creamy shrimp pasta is ready in about 10 minutes.
Ingredients
- 4 ounces shrimp, peeled and deveined
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1/4 cup jarred alfredo sauce
- 1/4 cup pasta water (be sure to save some!)
- 2 ounces fresh pasta
- 1/3 cup fresh peas
- 1/4 teaspoon dried parsley
Instructions
- In a bowl, mix the shrimp, garlic powder, onion powder, paprika, salt and pepper. Toss to coat.
- Heat a skillet with avocado oil spray over medium heat. Cook the shrimp for 2-3 minutes per side, depending on how big your shrimp are.
- While the shrimp cook, cook the pasta according to package instructions. Save 1/2 cup of pasta water. Drain pasta.
- In the same pan, add the alfredo sauce, and up to 1/2 cup pasta water, depending on how thin you want your sauce. Toss in the pasta and stir in the peas. Place in a bowl, and top with cooked shrimp.
- Garnish with fresh or dried parsley.
Notes
This is so light and delicious. If I had shaved Parmesan, I would have added that to this dish. As of the date of this post, this is 8 WW points. Six points for the pasta and two points for the sauce.
