Linguini in a Creamy Pea Sauce and Sautéed Shrimp
Total Steps
7
Ingredients
10
Tools Needed
1
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LeMoine Family KitchenIngredients
- 1 pounds shrimp, peeled and deveined, tail off
- 1 pounds linguini, cooked to al dente
- 3 cups frozen peas, divided
- 1 shallot, small dice
- 3 cloves garlic, sliced
- 1 1/2 cups vegetable broth
- 1 cup light cream
- garlic powder
- salt and pepper
- olive oil
Instructions
Step 1
In a large saute pan, over medium heat, add in a few drizzles of olive oil, the shallots and garlic. Sauté until softened.
Step 2
Toss in 2 cups of frozen peas and cook for a few minutes. Add in the broth and simmer on low for 5 minutes to allow the flavors to meld.
Step 3
Using a blender (vent open to allow steam out) or food processor, puree the mixture until smooth.
Step 4
Add in the cream and an additional cup of peas and simmer on low for about 8-10 minutes.
Step 5
While that is simmering we can go ahead and cook the shrimp. Using a paper towel dry off any extra moisture from the shrimp. Toss with salt, pepper and a little garlic powder.
Step 6
In a large saute pan, over medium high heat, add in a few drizzles of olive oil and cook the shrimp a couple minutes per side. They are cooked through once they have turned pink and curled in a bit, the centers should be translucent. Cook in batches so the pan is not over crowded.
Step 7
Once the sauce has finished simmering, toss in the cooked linguini. Taste for salt and pepper. Serve the linguini with several shrimp overtop.