Gemelli with shrimp, peas and green garlic
Prep: 10 minutes
Cook: 20 minutes
Look for green garlic at farmers markets and specialty markets; sub with green onions if unavailable. Use any short pasta you like. Recipe from the Chicago Tribune.
1 pound gemelli pasta
1 tablespoon olive oil
1 tablespoon unsalted butter
6 stalks green garlic, chopped
1 pound shrimp, shelled, deveined
2 cups fresh shelled peas (or frozen)
1 cup dry white wine
1/4 to 1/2 teaspoon salt
1/4 teaspoon red pepper flakes
Cook the pasta in a large pot of well-salted boiling water until al dente; drain, reserving 1/2 cup cooking water.
Meanwhile, heat the olive oil and butter in a large skillet until the butter melts and the foam subsides. Add the green garlic; cook, stirring, just until beginning to soften, 2-3 minutes. Transfer to a bowl with a slotted spoon.
Add shrimp to skillet; cook, turning once, until just cooked through, 3 minutes; remove. Stir peas, wine, reserved green garlic, salt and pepper flakes into the skillet. Cook over low heat just until peas are tender, 2 minutes. Taste for seasoning. Return shrimp to skillet.
Add the drained pasta to the skillet; stir to coat the pasta. Stir in some of the pasta water if mixture seems dry.
Per serving: 426 calories, 7 g fat, 2 g saturated fat, 117 mg cholesterol, 64 g carbohydrates, 25 g protein, 262 mg sodium, 6 g fiber.
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