| Level: | Easy |
| Total: | 40 min |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- Kosher salt and freshly cracked black pepper
- 1 pound medium shrimp (U41-50), shelled and deveined
- 1/4 teaspoon baking soda
- 1 pound spaghetti
- 1/4 cup olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1/4 cup dry white wine
- 1 cup frozen peas, defrosted
- 1/3 cup grated Parmesan
- 1 tablespoon chopped fresh parsley
Instructions
- Bring a big pot of water to a boil. Salt liberally.
- In a large bowl, toss the shrimp with 1 teaspoon salt, 1/2 teaspoon pepper and the baking soda and marinate in the fridge for 15 minutes (this keeps the shrimp moist with a nice crust on the outside).
- Add the pasta to the pot of boiling water and cook according to the package instructions. Drain, reserving about 1 cup of the pasta cooking water.
- Meanwhile, heat a large skillet over medium-high heat until hot. Add the oil to the skillet, then arrange the shrimp in a single layer in the oil. Reduce the heat to medium. Cook, undisturbed, until a nice crust is formed, about 2 minutes. Flip the shrimp, then add the butter and garlic. Cook gently until fragrant, about 1 more minute. Add the wine to deglaze and let simmer for 1 more minute. Add the peas and pasta. Toss to combine. Taste for seasoning and adjust with salt and pepper. Add a generous amount of Parmesan and toss again, adding the pasta water as necessary.
- Transfer the pasta to a large serving bowl. Garnish with more Parmesan and the parsley. Serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 765 |
| Total Fat | 26 g |
| Saturated Fat | 8 g |
| Carbohydrates | 93 g |
| Dietary Fiber | 5 g |
| Sugar | 5 g |
| Protein | 37 g |
| Cholesterol | 167 mg |
| Sodium | 937 mg |
| Serving Size | 1 of 4 servings |
| Calories | 765 |
| Total Fat | 26 g |
| Saturated Fat | 8 g |
| Carbohydrates | 93 g |
| Dietary Fiber | 5 g |
| Sugar | 5 g |
| Protein | 37 g |
| Cholesterol | 167 mg |
| Sodium | 937 mg |
Reviews
I made this recipe and my husband and I LOVE it. Shrimp is very tasty because of using the baking soda.
Thanks Jeff.
Thanks Jeff.
Made this last night with the suggested addition of some red pepper flakes and it was great. Will probably add a bit of lemon juice next time to cut through the starch and fat of the cheese. Definitely adding to our rotation! Thanks Jeff and Pamela!
Hubby and I enjoyed this as written with the exceptionof adding two diced tomatoes that I needed to use. Went together super fast.
Very disappointed Seen this on the kitchen and Jeff raved about this dish that his mother made.. I was not impressed! If this has impressed the other reviews they were being paid.. Sorry Jeff, I cook pasta with shrimp dishes and mix it up several times a year.. One hand tied behind my back I can make something way better than this.. FYI I am home cook , not a chef.
Made this tonight and it was delicious. My husband loves shrimp, but hates peas and he ate them up in this recipe. It was not a difficult cook and much appreciated when you don’t have a ton of time. Will definitely be making this again and probably soon.
There is “good” & then there’s this. It’s fantastic. I’ll be making this again in the near future. Thanks Jeff Mauro & thank your Mom too!
Made this last night really enjoyed it.
Delicious and easy! Will make again.
We love this recipe! Thank you, Jeff for sharing. The only thing I added was a pinch of red pepper flakes. Gave it a little kick!
Really really good and I used pink moscato. It’s what I had. Would def do again.