Penne With Peas, Shrimp & Basil

Penne with Peas, Shrimp, and Basil is a delightful pasta dish that combines the freshness of peas, succulent shrimp, and aromatic basil.

First, marinate the shrimp with fresh basil, olive oil, and lemon zest. Allow the flavors to meld by refrigerating the shrimp for about 30 minutes. This step adds a burst of freshness to the shrimp. While the shrimp marinates, cook the peas in boiling salted water until they are just tender. Drain and set them aside to cool. This preserves their vibrant color and crisp texture. In a separate pot, cook the penne pasta according to the package instructions until it reaches al dente perfection. Remember to reserve half a cup of the cooking water before draining the pasta. Next, heat olive oil in a skillet and sauté shallots, garlic, and minced chile until they become fragrant and lightly browned. Add the marinated shrimp and cook until they turn pink and are nearly cooked through. Incorporate the cooked peas into the mixture and remove from heat. Transfer the drained pasta back to its pot and add the shrimp and pea mixture, along with two tablespoons of the reserved pasta water. Cook over medium heat for about a minute to allow the flavors to blend. Then, add arugula and the remaining basil to the pasta, tossing gently until the arugula wilts. If the pasta seems dry, add more pasta water to maintain its moisture. Season the dish with salt and pepper to taste, ensuring the flavors are well-balanced.

Serve the Penne with Peas, Shrimp, and Basil immediately, savoring the combination of tender shrimp, sweet peas, and aromatic basil. This dish offers a harmonious blend of flavors and textures that will delight your taste buds.

SERVES: 4

INGREDIENTS:

• 1 1/2 lb. shrimp (21 to 25 per lb.), peeled, deveined, and cut in half lengthwise
• 1/2 cup chopped fresh basil
• 5 Tbs. extra-virgin olive oil
• 1 Tbs. finely grated lemon zest
• Kosher salt
• 1 1/2 cups fresh shelled peas (about 1 1/2 lb. unshelled) or frozen peas
• 3/4 lb. dried penne
• Freshly ground black pepper
• 1/3 cup finely diced shallots
• 1 tsp. minced garlic
• 3/4 tsp. seeded and minced hot fresh chile, such as Thai bird or serrano
• 2 oz. arugula, trimmed, washed, and dried (about 2 lightly packed cups)

INSTRUCTIONS:

1. Toss the shrimp with half of the basil, 2 Tbs. of the olive oil, and the lemon zest. Cover and refrigerate for about 30 minutes.
2. Bring a large pot of well-salted water to a boil over high heat. Put the peas in a large metal sieve and dip them into the boiling water. Cook until just tender, 2 to 4 minutes. Lift the sieve from the water, let the peas drain, and then spread them on a baking sheet in a single layer to cool.
3. Add the pasta to the boiling water and cook, following the package directions, until al dente. Reserve 1/2 cup of the cooking water and drain the pasta.
4. Meanwhile, take the shrimp out of the fridge and season them lightly with salt and pepper. Heat the remaining 3 Tbs. oil in a 12-inch skillet over medium heat. Add the shallot, garlic, chile, and a pinch of salt and cook, stirring occasionally, until the shallot is soft and lightly browned, about 2 minutes. Add the shrimp and continue to cook, stirring, until the shrimp have turned pink and are almost cooked through, 2 to 3 minutes. Stir in the peas and remove from the heat.
5. Return the drained pasta to its pot and add the shrimp mixture and 2 Tbs. of the pasta water. Cook over medium heat until the shrimp are completely cooked through, about 1 minute more. Toss the arugula and the remaining basil into the pasta. Add more pasta water as necessary to keep the pasta moist, and continue tossing until the arugula is wilted, about 1 minute. Season to taste with salt and pepper and serve immediately.

NUTRITIONAL INFORMATION:

PER SERVING

• 680 CALORIES | 43G PROTEIN | 74G CARB | 20G TOTAL FAT | 3G SAT FAT |
  13G MONO FAT | 3G POLY FAT | 250MG CHOL | 880MG SODIUM | 7G FIBER

NOTE:

• Penne is a good pasta for this dish, but you can use other short pastas like rigatoni or ziti.