Ingredients
Units
Scale
- 8 oz orecchiette pasta
- 1/4 cup olive oil, divided
- 6 oz raw shrimp, peeled and deveined
- 1 garlic clove
- 1/2 cup garlic scapes, diced (or green onion)
- 4 oz sugar snap peas
- 1 cup dry white wine (we like Chardonnay)
- 4 oz fresh green peas
- 3 tablespoons butter
- Juice of 1 lemon
- Salt and pepper to taste
- Parmesan cheese to taste
- 4 fresh basil leaves
Instructions
- Cook Pasta al dente according to package directions, approximately 8 minutes. Drain and set aside.
- Heat 1 tablespoon olive oil in a sauté pan over medium heat. Cook shrimp for 2 minutes per side until pink and cooked through. Remove from pan and set aside.
- Add sugar snap peas and garlic scapes to the same pan. Cook for 4 minutes, tossing frequently.
- Add remaining olive oil and and whole garlic clove. Sauté for 2 minutes.
- Add white wine, green peas, cooked pasta, and shrimp. Cook until most of the wine is evaporated, about 3 minutes.
- Remove from heat. Add butter and lemon juice and stir until butter is fully melted. Season with salt and pepper to taste.
- Transfer to serving plate, grate Parmesan over the top, and garnish with julienned basil leaves.
Notes
- Don't overcook the shrimp. Two minutes per side is all you need. Overcooked shrimp turn rubbery quickly. Pull them from the pan the moment they turn pink and opaque.
- Add butter off the heat. Removing the pan from heat before adding butter creates a silky, emulsified sauce rather than a greasy one. This is the step that makes the dish taste restaurant quality.
- Save a splash of pasta water. If the sauce looks too thick after adding the butter, stir in a tablespoon or two of reserved pasta water to loosen it without diluting the flavor.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: entrée
- Cuisine: American Seafood