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Creamy Gemelli Pasta with Shrimp and Spring Vegetables
Creamy Gemelli Pasta with Shrimp and Spring Vegetables
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Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
40 minutes
Vibrant basil, zucchini, English peas, and succulent shrimp tossed with gemelli pasta for a refreshing and colorful meal.
Ingredients:
  • 0.66666668653488 (16 ounce) package gemelli pasta
  • 1.5 cups fresh English peas, shelled
  • 2 medium lemons, halved
  • 2 teaspoons olive oil
  • 1 medium zucchini, diced
  • 0.66666668653488 pound uncooked medium shrimp, peeled and deveined
  • salt and ground black pepper to taste
  • 3 tablespoons creme fraiche
  • 2 tablespoons fresh basil, cut in very thin strips
Instructions:
  • 1. Boil a large pot of salted water. Add gemelli pasta and cook until tender to your liking, 6 to 11 minutes. Reserve 1/2 cup of the cooking liquid before draining.
  • Simultaneously, boil a small pot of water. Add peas and cook until slightly softened, about 2 to 3 minutes. Drain the peas.
  • Juice 3 lemon halves and slice the remaining half into thin rounds. Set aside.
  • In a deep skillet or large pot over medium-high heat, heat oil. Sauté peas, zucchini, and garlic for 1 to 2 minutes. Add shrimp and sprinkle with salt and pepper. Cook until shrimp turn bright pink and opaque, about 3 to 5 minutes, stirring occasionally. Avoid overcooking. Remove from heat.
  • Toss the cooked gemelli with the shrimp-vegetable mixture. Fold in creme fraiche, lemon juice, and adjust seasoning with salt and pepper. Serve garnished with lemon slices and basil leaves.

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