Cooks up fast and is so good!

Shrimp, peas & pasta


  • GF pasta
  • 3 Tbsp butter
  • 2 Tbsp olive oil
  • 1 clove garlic sliced thin
  • 1 tsp red pepper flakes
  • 4 scallions chopped, greens included
  • 20 shrimp medium sized (1 lb), cut in half
  • grated rind of 1 lemon
  • juice of 1 lemon
  • 1/2 cup dry white wine or vermouth
  • 1 Tbsp GF corn starch
  • 1/4 cup milk or cream
  • 1/2 cup peas
  • parsley
  • salt
  • pepper
  • grated Parmesan cheese optional


  • In large pot, bring salted water to a boil. Add pasta, stirring to be sure pasta doesn’t stick together. Cook until just tender.
  • Meanwhile, heat 2 Tbsp oil and 2 Tbsp butter over medium heat in 12” pan. Add chopped scallions, sliced garlic, and red pepper flakes. Sauté until tender, about 2 minutes. Add shrimp and cook 3 minutes, tossing often. When shrimp is done, remove shrimp onto separate plate.
  • Once again, heat pan to medium and add ½ cup white wine, lemon juice and zest. When hot, add ¾ cup pasta water. Mix ¼ cup milk and 1 Tbsp corn starch in small bowl. Add to pan. Bring all to a gentle boil for 2 minutes.
  • Add back to pan, the cooked shrimp, 1 Tbsp butter, & peas and sauté for 2 minutes. Sprinkle with parsley. Drain cooked pasta, then toss, with shrimp and serve.