Shrimp Pasta with Peas
Looking for a light dairy-free pasta recipe to enjoy all spring long? Look no further! This quick shrimp pasta with peas is sure to become a favorite meal this season!
Serving: 4
Calories: 551kcal
Ingredients
- 350 g fresh homemade pasta, or 300 g linguine
- 200 g shrimps, cleaned
For the pea pesto:
- 400 g frozen peas
- zest of 1 lemon
- juice of half lemon
- 2 garlic cloves
- 70 g pine nuts
- sea salt & freshly cracked black pepper
- 5 fresh basil leaves
- 2 tablespoon of extra-virgin olive oil
Instructions
- Cook the peas in a large pot of boiling water for 2-3 minutes until just tender, then remove with a slotted spoon and transfer in a bowl with ice and cold water. Drain, pat dry and set a handful of peas aside for garnish.
- In a food processor add cooked peas, lemon juice & zest, garlic, pine nuts, basil leaves, olive oil and a generous pinch of sea salt and black pepper. Blend until smooth for about 1 min, scraping down the edges with a spatula half-way through.
- Add the pasta and prawns into the pot where you previously cooked the peas. Add 1 tablespoon of salt and allow to cook for about 3-4 mins, until pasta is tender and the prawns are cooked through.
- Reserve 50ml of cooking water and drain both pasta and prawns.
- Transfer them into a bowl, stir through the pea pesto, reserved peas and a little bit of cooking water for a creamy result. Mix everything well, and add sea salt and black pepper to taste.
- Divide the pasta into four plates and serve immediately.
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Nutrition
Calories: 551kcal | Carbohydrates: 66g | Protein: 25g | Fat: 22g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 127mg | Sodium: 312mg | Potassium: 569mg | Fiber: 6g | Sugar: 6g | Vitamin A: 928IU | Vitamin C: 41mg | Calcium: 72mg | Iron: 6mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.