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.
- 1 pound shrimp, peels removed and reserved, deveined
- 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 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
- 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.)
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.