Pasta with Shrimp and Peas

– johanna | May 24th, 2009

Filed under: BUDGET MEALS, RECIPES - Main Dish

This is basically a lighter version of shrimp scampi. The lemon zest adds a fresh twist without becoming too overbearing. I like to use cooked shrimp tossing it in with the pasta and parsley. I do not have to worry about over cooked rubbery shrimp. As for the pasta use what ever pasta you have on hand.

Source: Adapted from
1 tbsp olive oil
3 cloves garlic, minced
1 small onion, chopped
1/2 tsp crushed red pepper
1 cup chicken broth
1/2 tsp salt
1 (10 oz) package frozen peas
1 tsp grated lemon zest
3 tbsp lemon juice
1/2 cup chopped fresh parsley

Heat oil in a skillet over medium heat. Add garlic, cook for 1 minute. Add red pepper, onion and salt; cook until onion is soft and translucent, about 7 minutes. Add broth; bring to boil. Reduce to simmer; cover and cook 5 minutes.

Bring a pot of water to a boil. Add pasta and cook until tender according to package directions; drain.

Add the shrimp, peas and zest to the skillet. Cover and cook 6 minutes or until shrimp are just cooked through. Toss with pasta, lemon juice and parsley.

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  1. What do I do with the chicken broth? The recipe doesn’t tell me.

    Comment by Penny — October 26, 2009 @ 3:32 pm

  2. Sorry about that. I have updated the post. Add the broth after the onions have softened. Bring to a boil, cover and simmer 5 minutes.

    Comment by johanna — October 26, 2009 @ 10:34 pm

  3. you use chicken broth with schrimps?! why not a fish broth

    Comment by roro — April 5, 2011 @ 5:58 am

  4. Fish or vegetable broths would work nicely in place of the chicken broth. Or you could even use white wine.

    Comment by johanna — April 5, 2011 @ 10:16 pm

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