Not only do peas announce the arrival of spring, but they're also sweet, tender, and take only a few minutes to cook, particularly when they're very fresh and young, which makes them a perfect ingredient for fast weeknight dishes or busy weekend meals. We recommend penne for this dish, but you can use other short pastas like rigatoni or ziti if you like.
Category: Main Dish
Cuisine: not set
1-1/2 lb. shrimp (21 to 25 per lb.) peeled, deveined, and cut in half lengthwise
1/2 cup chopped fresh basil
5 Tbs. extra-virgin olive oil
1 Tbs. finely grated lemon zest
1-1/2 cups fresh shelled peas (about 1-1/2 lb. unshelled) or
3/4 lb. dried penne
Freshly ground black pepper
1/3 cup finely diced shallots
1 tsp. minced garlic
3/4 tsp. seeded and minced hot fresh chile such as Thai bird or serrano
2 oz. arugula trimmed washed, and dried (about 2 lightly packed cups)
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