Easy Pasta with Shrimp and Peas
Mornings are orchestrated chaos, getting the kids off to school with their books and notes and a packed lunch. Then you get home and realize, what’s for dinner? On nights when I have’t had a moment to think about dinner, let alone get to the grocery store and shop, I turn to this easy Pasta with Shrimp and Peas. It’s the most comforting meal after a harried day and the best part is most of the ingredients come from your freezer or pantry. I try to always keep Vermouth to add some depth to pasta sauces (it’s like white wine, but never goes bad, even after opening!) and cream in the fridge. A little splash brightens up this simple, classic pasta meal. Frozen peas add nice texture and a healthy green veggie, so that checks off my list for a balanced meal!
Ingredients
- 3/4 lb medium shells pasta
- 1 lb frozen, peeled shrimp
- 1 cup frozen peas
- 1 large garlic clove
- 1 tbsp olive oil or butter
- 1/2 cup heavy cream
- splash of vermouth
- chopped fresh parsley (optional)
- shredded parmesan (optional)
Instructions
- Bring a large pot of water to boil.
- Add a large pinch of salt, then add pasta shells.
- Cook for 7 minutes.
- Add the frozen shrimp and frozen peas and cook for 2 minutes.
- In a saute pan set to medium heat, add the oil and garlic, saute for 15 seconds, then add the pasta and shrimp mixture.
- Toss and add cream and vermouth and salt and pepper to taste.
- Cook for 1 minute then remove from heat and garnish with parsley and parmesan serve immediately.
Keywords: pasta, shrimp, peas, dinner