Garlic Butter Shrimp Pasta With Pea Cream Sauce

Rigatoni Pasta with Garlic Butter Shrimp & Sweet Pea Cream Sauce Recipe

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Garlic Butter Shrimp Pasta With Pea Cream Sauce

If love seafood and pasta, rigatoni with garlic butter shrimp, coated with sweet pea cream sauce will be your new pasta favorite.

Prep Time15

Cook Time15

Total Time30

Course: Pasta

Cuisine: Italian

Servings:

Calories: 672kcal

Author: Svi

Ingredients

6 oz rigatoni pasta , 170 grams but feel free to go up to 200 grams.
1 cup shrimp , 225 grams
1 ½ cup sweet peas fresh or frozen
10 cherry tomatoes cut in halves
4 garlic cloves
1 shallot finely chopped
⅓ stick butter , 40 grams
Extra virgin olive oil
Handful of parsley chopped
Salt, pepper to taste

Instructions

Pasta

Start by prepping water for pasta and cook pasta according to directions on the package. While water is boiling and the actual time when pasta is being cooked prepare the sauce.

Pea Cream Sauce

Slowly brown chopped shallot in a skillet pan with a few tablespoons of olive oil.
When the onion starts to become opaque, add green peas. If you are using frozen peas non need to defrost them prior to cooking. Just add as they are directly from the freezer. Cook for about 5 minutes, stirring from time to time. Add salt and pepper to taste.
Transfer to the food processor or a separate bowl and blend peas with shallots to the consistency of puree. Add some olive oil mixed with water if needed.

Garlic Butter Shrimp

In a large skillet pan (use the same one you’ve cooked shallots and peas in) melt butter with a few drops of olive oil. Add garlic cloves crushed with the back of the knife. Simmer for a minute or two until garlic starts to become fragrant.
If you like a stronger taste of garlic, feel free to mice the garlic cloves.
Add shrimps, previously peeled and deveined. I like to leave the tip of the tail on. Looks much better on the plate.
Once shrimps have been cooking for about a minute, add cherry or plum tomatoes cut in half.
Stir well and continue cooking for another 3-4 minutes.Add a handful of chopped parsley at the end
By this time your pasta should be cooked perfectly ‘al dente’.
Drain it preserving some cooking liquid.
Add pasta and pea cream sauce to the pan with garlic butter shrimp.
Stir everything well adding a bit of liquid to let the pea cream spread well over pasta.
Flip pasta in a pan. Clean up the mess, start cooking all over again. Just kidding :D
Flip or stir it’s up to you, the goal is to get pasta flavored with the sauce.
Serves immediately while pasta is still hot.

Notes

Instead of rigatoni you can use almost any other kind of short pasta. Only recommendation is to use streaked pasta instead of a smooth one. For example, Penne Rigate instead of Penne Lisce. And of course, pair it with your favorite white wine.

Nutrition