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Spaghetti with Shrimp and Peas

Serves 4 to 6

This seafood pasta recipe for spaghetti with shrimp and peas is a quick, easy, healthy and absolutely delicious Italian main dish for a busy weeknight, special occasion or casual entertaining.


Place the shrimp peels, water and bay leaf in a medium saucepan. Simmer for about 20 minutes. Strain the liquid and reserve 1-1/2 cups for the sauce. (This can be done ahead and refrigerated.)

Cook the spaghetti according to package directions for al dente. Meanwhile, heat a large sauté pan or skillet over medium-high heat. Add the garlic and sauté about 1 minute, being certain not to brown. Add the tomatoes, salt and pepper; simmer about 2 minutes. Add the peas, wine and broth. Cook over high heat until reduced by about half. Add the shrimp and basil; cook just until the shrimp turn pink. Drain the spaghetti and add to the sauce. Toss well to combine. Serve immediately, passing the cheese separately.

Notes: I always use whole wheat pasta, and it is particularly good in this recipe. When a recipe calls for dry white wine, I use dry vermouth instead. Since it is a fortified wine, it lasts for a very long time after opening. Some cooks say that seafood should never be served with cheese. I make no apologies for the fact that I like it in some presentations, especially pasta dishes. Pass it separately so everyone can make their own choice.