Linguini in a Creamy Pea Sauce and Sautéed Shrimp

Ah, pasta, how I love thee! The possibilities are absolutely endless!! Last night I was looking for something really simple using things I had around. There are only a handful of ingredients in this one but it is really good! 

I always have frozen shrimp on hand, I know you're thinking why not use fresh... so my personal opinion, the "fresh" shrimp at the grocery store is less fresh then the frozen. If you look closely at the price sign, it very often says previously frozen. So I figure since I don't know how long its been sitting defrosted, possibly touching other seafood, sitting on fish juice ice... I'd rather buy frozen and defrost in a bowl of water the day of. Of course there are certain stores, like Wegmans and Whole Foods that I'd gladly by the fresh from but neither is very close to me. 

This sauce is really easy and takes very little time to make. We (including the kiddos) love peas, so this one is a winner in the house. Plus I'm lucky, both boys love shrimp too!

Linguini in a Creamy Pea Sauce and Sautéed Shrimp

serves 4

1 lb shrimp, peeled and deveined, tail off

1 lb linguini, cooked to al dente

3 cups frozen peas, divided

1 shallot, small dice

3 garlic cloves, sliced

1 1/2 cups vegetable broth

1 cup light cream
garlic powder

salt & pepper

olive oil

In a large saute pan, over medium heat, add in a few drizzles of olive oil, the shallots and garlic. Sauté until softened. 

Toss in 2 cups of frozen peas and cook for a few minutes. Add in the broth and simmer on low for 5 minutes to allow the flavors to meld.



Using a blender (vent open to allow steam out) or food processor, puree the mixture until smooth.



Add in the cream and an additional cup of peas and simmer on low for about 8-10 minutes.



While that is simmering we can go ahead and cook the shrimp. Using a paper towel dry off any extra moisture from the shrimp. Toss with salt, pepper and a little garlic powder.

In a large saute pan, over medium high heat, add in a few drizzles of olive oil and cook the shrimp a couple minutes per side. They are cooked through once they have turned pink and curled in a bit, the centers should be translucent. Cook in batches so the pan is not over crowded.

Once the sauce has finished simmering, toss in the cooked linguini. Taste for salt and pepper. Serve the linguini with several shrimp overtop.



HAPPY EATS!!!
*this is my original recipe*