Dinner Saver - Pasta, Peas, and Shrimp

by Maria on February 12, 2014

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This is one of my “dinner saver” recipes. You know, those nights when you don’t have dinner planned and you need to figure out something that does not involve take out but can be ready in 20 minutes.

One of my favorite go-to’s in times like this is pasta, peas, and shrimp. I always have a plethora of pasta in the pantry and petite green peas in the freezer. I almost always have shrimp in the freezer as well. I often add baby spinach (pictured) or cherry tomatoes to this recipe too, if I have them on hand.

To complete this dish you just need olive oil, garlic, kosher salt, and freshly ground pepper—four additional pantry staples. You could also add some Parmesan cheese, but I usually skip it for this recipe.

My kids love pasta and peas, but are not as excited about the addition of shrimp and spinach. Fortunately, this is also one of those recipes that is easily adaptable. I usually reserve a portion of plain pasta and then mix in the peas and some extra butter.  And then I give them some of the spinach and shrimp on the side.

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Pasta, Peas, and Shrimp

Serves: 4

8 ounces pasta

1 tablespoon extra-virgin olive oil

2-3 garlic cloves, minced

1 cup frozen petite peas, thawed

(2 cups packed baby spinach) (optional)

(1 cup cherry tomatoes) (optional)

8 ounces frozen shrimp, peeled and deveined

Kosher salt

Freshly ground pepper

  1. Bring a large pot of water to a boil. Cook pasta according to directions.
  2. Meanwhile, in a large sauté pan, heat olive oil and add the minced garlic. Cook over medium heat for a 1-2 minutes, until fragrant. Add shrimp and sauté until cooked through.
  3. Add peas (and spinach and tomatoes if using). Sauté for 2-3 minutes over medium heat. Add drained pasta and toss to combine over low heat. Season with salt and pepper to taste.



Cooking Tips:

Thaw frozen shrimp quickly by putting it in a colander and running cold water over it for about 5-7 minutes, rotating shrimp occasionally.

You can use cooked, frozen shrimp too, just decrease the cooking time since they only need to be heated.

Quickly thaw frozen peas in the microwave or by running hot water over them.

The measurements in this recipe are estimates, and completely flexible—adjust them to your liking.




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