Orecchiette With Peas, Baby Shrimp and Scrambled Eggs |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Marie Simmons Ingredients:
12 ounces orecchiette (or medium shells) |
8 ounces cooked baby shrimp, partially thawed if frozen |
1 cup tiny green peas, partially thawed if frozen |
4 large eggs |
1/2 teaspoon kosher salt |
fresh ground black pepper |
2 tablespoons unsalted butter |
1/2-1 cup heavy cream (to taste) |
1/4 cup freshly grated parmigiano-reggiano cheese |
2 tablespoons minced fresh chives |
Directions:
1. Cook the pasta in a large pot of boiling salted water until almost al dente, 10-15 minutes, depending on the pasta shape.
2. Stir in the shrimp and peas and cook for 1 minutes more; drain.
3. Whisk together the eggs, salt, and a grinding of pepper in a medium bowl.
4. In a large skillet, melt the butter over low heat.
5. When the foam subsides, add the eggs and cook, stirring, until creamy but not quite cooked, about 3 minutes.
6. Add the pasta mixture, cream, cheese, and chives.
7. Heat, stirring, until the pasta absorbs some of the cream.
8. Spoon into a serving bowl and serve immediately.
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