Sunday, November 6, 2011


Just a warning in advance that the recipe makes precisely the amount that is in this image. I normally cook for one, so my portion sizes are relatively smaller than when making a meal for many people. Just something to consider. Other than that, this pasta dish is easy, simple, and done in about 15 to 20 minutes.

Spaghetti with Shrimp, Peppers, and Peas

1 good handful of spaghetti
1/4 peas (if frozen, make sure to thaw)
1/2 cup frozen shrimp, thawed
1/4 diced green bell pepper
1/4 cup diced tomatoes
4 tbs lemon juice
3-4 tbs olive oil
1 1/2 tbs butter
1/4 white wine, preferably dry
4-5 tbs heavy cream
salt and pepper
few sprigs of parsley for garnish

Boil the pasta in salted water as per the direction on the box.

In the meantime, heat a large pan (I always prefer non-stick) to med-hi and add the oil and butter. Once the butter starts to bubble, drop in the peas, peppers, tomatoes, and shrimp and cook for 3-4 minutes. Add lemon juice and cook for another minute. Add wine and heavy cream and reduce head to about med. Add salt and pepper and allow the sauce to reduce until it is creamy.

By then, your pasta should be done. Toss it in to the pan, mix ingredients well, then pour. Garnish with about a tbs chopped parsley.