Home About Archives RSS Feed

Pasta with Shrimp and Peas



 I am not sure if I have said it or not, but you may have noticed the lack of seafood recipes here. Not only am I allergic to seafood, but I am also not a fan of it for many, many reasons! However, sometimes I do cook it (careful not to actually touch it) because my husband enjoys it, and so does his family. I don't think I have made anything seafood since probably last Christmas, so when the hubby asked if I would make a pasta dish with shrimp and peas, I just had to say yes.

This was a fairly easy recipe, and I bought frozen, pre cooked, devained and shelled shrimp (just had the tails on), so that I wouldn't actually need to touch them. I am super paranoid that I will touch the fish and then forget and touch my face, or worse yet, touch food that I then eat....ugh, the thought of it gives me the willies!

I had to make some alterations to this recipe because I am pretty sure that it was meant to have fresh shrimp. I started off with some butter in the pan and sauteed the shrimp...but because the shrimp then defrosted, I was left with tons of water in the pan...not to worry, I just drained most of the water, through in 2 tbsp of butter and 2 tbsp of flour and created a little rue! This recipe is so simple...just adding cream, a little wine, angel hair pasta, after its cooked, salt, pepper, dried basil, and its good to go!


8 ozs Uncooked angel hair pasta, broken into pieces

2 tbs Butter, plus 2 tbs for rue if using frozen shrimp

2 tbsp flour, if using frozen shrimp

1 lb. Peeled and deveined shrimp

Garlic clove crushed

1/2 cup Fat free half-and-half

1/4 cup white wine

1/3 cup Chopped fresh basil, divided or you can use 1tbsp dried basil

3/4 tsp Salt

1/4 tsp Fresh ground black pepper

1/3 cup Preshredded fresh Parmesan cheese

1 1/2 cups Frozen green peas


Cook pasta according to the package instructions. In the mean time, melt butter into a large skillet and sautee shrimp...about 4 minutes. If you used frozen shrimp, drain excess water and then create a rue with extra butter and flour. Add half and half, wine, basil, salt and pepper. Bring to a simmer and cook for 4 minutes, uncovered. Add cheese and peas. Cook about 2 mins. Then add the angel hair and toss to coat!

Tags: pasta, shrimp, peas, seafood      
News Headlines
Williamstown-Lanesborough Superintendent Looks at Collaboration Among Schools
Pittsfield OKs Cumberland Farms Expansion on First Street
'The Hunger Games: Mockingjay - Part 2': Clueless in Panem
Pittsfield Mayor-Elect Tyer Crafting Transition Plans
Moulton Clan Grows Thanksgiving Football Tradition
Reid Middle School Class Throws Thanksgiving Feast
North Adams Officially Begins The Holidays
North Adams Firefighters Deliver Turkeys to
Tree Lightings & Holiday Events 2015
Mount Greylock PTO, NBCC Hosting Forum on Youth Substance Abuse

Cooking (21)
Pork Chops Veggies Kabob Red Sauce Leftovers Fried Chicken Squash Sandwiches Peanut Butter Cups Baking Peanut Butter Canning Italian Tomatoes Potatoes Bread Crumbs Chicken Stew Bread Cake Slow Cooker Spaghetti Pumpkin Bread Cupcakes Vegetables Pita Quiche Candy Bark Pasta Marinara Chicken Salad Chocolate Pork
Popular Entries:
Brown Sugar and Cinnamon Cookies
Simply Amazing Pitas
Padella il Pollo Alla Parmigiana
Quick Stress Relieving Yoga Routine
Chocolate Peanut Butter Bark
With All This Food, A Workout Routine is Necessary!
Juicy Roasted Chicken
Mushroom and Spinach Saute
Zucchini and Squash Rolls
Cheesy Double Baked Potatoes
Recent Entries:
Simply Amazing Pitas
Quick Stress Relieving Yoga Routine
Padella il Pollo Alla Parmigiana
With All This Food, A Workout Routine is Necessary!
Brown Sugar and Cinnamon Cookies
Epic Meal Fails
Weekend Review - Best Salad Dressing EVER!
Focaccia Bread, Made Easy!
Weekend Review: WonTon Wrappers
Roasted Red Potatoes