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July 15, 2009

Everyday : Recipes : Shrimp, Peas, Lemon & Cherry Tomato Pasta

Tonight's dinner was fantastic.  Fresh ingredients, light sauce, and flavorful - a great summer recipe.   And, it took me about 10 minutes!

Shrimp, Peas, Lemon & Cherry Tomato Pasta (for 4)

1 pound of pasta 
1 pound of shrimp, butterflied
2 tablespoons of olive oil
1 cup of peas
3 cloves of garlic, minced
2 tablespoons of fresh basil, julienned 
2 cups of cherry tomatoes, cut in half
1 lemon
1/4 cup of heavy cream
3 tablespoons of butter
1/3 cup of parmesan, grated

Boil the pasta in salted water.   In a skillet, saute shrimp in olive oil for 2 minutes.  Add the peas and garlic, saute for 2 more minutes.  Turn heat on low, add 1/3 cup of water from boiling pasta (this gives the sauce some starch to slightly thicken it), butter and cream.  Cook for 2 minutes until butter is melted.  Remove from heat.  Add tomatoes and basil.  Drain the pasta and toss with the shrimp and sauce mixture.   Add parmesan cheese and toss.
 


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