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Spaghetti with Shrimp and Peas

Serves 4 to 6

his 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.

Ingredients

  • 1 pound shrimp, peels removed and reserved, deveined
  • 2 cups water
  • 1 bay leaf
  • 4 tablespoons olive oil
  • 4 large cloves garlic, minced
  • 3/4 pound plum tomatoes, chopped
  • Salt and pepper to taste
  • 1-1/2 cups frozen peas
  • 1/2 cup dry white wine or vermouth
  • 1-1/2 cups shrimp broth (made from reserved peels, as described below)
  • 1-1/2 tablespoons shredded fresh basil
  • 1 pound spaghetti
  • Freshly grated Parmesan cheese (optional)

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.)

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.

Meanwhile, cook the spaghetti according to package directions for al dente. Drain 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 chefs 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.

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