SPAGHETTI WITH SHRIMP AND PEAS

SERVES 4

All I can say is it's quick, easy, light and absolutely delicious.

INGREDIENTS

1 pound shrimp, peels removed and reserved

2 cups water

1 bay leaf

1 pound spaghetti

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 white wine

1-1/2 cups shrimp broth

1-1/2 tablespoons shredded fresh basil

Freshly grated Parmesan cheese

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 of time and refrigerated.)

Cook the spaghetti according to package directions for al dente. Meanwhile, heat a large sauté pan 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. Pass the cheese separately.

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