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Spring Shrimp Scampi With Peas and Mint
Spring Shrimp Scampi With Peas and Mint
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Spring shrimp scampi pasta with peas, lemon, and mint.
Ingredients:
  • 1 pound thin spaghetti
  • 1 clove garlic, cut in half
  • 1 1/2 pounds large shrimp, peeled and deveined
  • 1/2 teaspoons salt, divided
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon crushed red pepper, or more to taste
  • 1 cup (8 ounces) whole milk ricotta
  • 3 tablespoons fresh parsley, chopped
  • Grated zest from 1 lemon
  • 1 1/2 cups (8 ounces) frozen peas, rinsed with cold water to defrost
  • 2 tablespoons whole fresh mint leaves
Instructions:
  • Prepare the spaghetti: Boil a large pot of salted water. Add spaghetti and cook for 8 minutes until al dente. Reserve 1 1/2 cups of pasta water. Drain spaghetti, return it to the pan. Mix in 1/2 cup pasta water and 1 tablespoon olive oil. Toss and set aside, keeping the rest of the pasta water for later use.
  • In a skillet over medium-high heat, heat the 2 tablespoons of olive oil. Add the garlic and cook for 1 minute, stirring occasionally. Toss in the shrimp, 1/2 teaspoon salt, black pepper, and crushed red pepper. Stir constantly for 2 minutes until the shrimp start turning pink. Remove the garlic, then add the shrimp and chili flakes to the pot with the pasta.
  • Complete the dish by placing the pot of pasta on low heat. Combine ricotta, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 cup of pasta cooking liquid. Gently stir until the liquid warms and the shrimp turn pink and fully cook. If needed, incorporate more pasta water. Introduce peas and mint, gently toss until peas are heated through.
  • Plate: Evenly distribute into 4 shallow bowls and present.

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