Springtime Shrimp With Lemon, Thyme & Bow -Tie Pasta Toss |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Lots of flavor, a little bit of time, this comes together quickly...light and tasty - and pretty, too! Ingredients:
2 tablespoons extra virgin olive oil |
2 tablespoons butter, divided 1 tbsp each |
4 tender spring green onions, white part chopped, thinly slice green part and reserve |
1 medium broccoli, crown cut into florets |
1/4 teaspoon crushed red pepper flakes |
1 tablespoon lemon zest |
1/2 cup good dry white wine |
3 tablespoons fresh lemon juice |
kosher salt & freshly ground black pepper |
1 sprig fresh thyme |
12 ounces frozen baby peas |
1 lb large peeled & deveined cooked shrimp |
1/2 cup finely grated parmesan cheese |
8 ounces bow tie pasta, cooked and drained |
Directions:
1. Bring a large pot of water to boil for pasta; cook bowtie until al dente. Toss with a bit of olive oil and keep warm.
2. Heat large skillet over medium heat, adding 1 tbsp olive oil, then butter. Add green onion (save a bit of the green part for later), lemon zest, broccoli,white wine and red pepper flakes. Season lightly with salt & pepper, toss together. Cover skillet and cook a few minutes and broccoli is bright green. Add peas, cook a few minutes, keeping their bright color. Add shrimp and toss gently, cooking about 2 minutes until shrimp are heated through.
3. Add lemon juice,green onion, sprig of thyme and remaining butter and olive oil.
4. Place warm pasta in serving bowl, sprinkle with salt, pepper & 1/4 c parmesan cheese. Remove sprig of thyme; add shrimp and vegetable mixture. Toss lightly, sprinkle with remaining parmesan and serve.
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