This fast Springy recipe is so much easier than you think! We used Cappellos grain free pasta for this big bowl of lemony garlicky shrimpy love!
Makes 4 servings
What you need
18 ounces (2 packages) Cappellos Fettuccine or other fresh pasta of choice 1 ¼ pounds large shrimp (26-30), peeled and deveined coarse salt and freshly ground black pepper 3 tablespoons Tessemae’s Lemon Garlic 4 garlic cloves, thinly sliced ½ cup chicken broth or dry white wine 1 lemon, zested and juiced 3 tablespoons butter 1 cup fresh or frozen peas 1 bunch scallions, thinly sliced ¼ cup chopped parsley 5 oz baby arugula
What you do
Bring a large pot of salted water to a boil and cook fettucine according to package directions. Drain, reserving ½ cup pasta water.
Heat 2 tablespoons Lemon Garlic in a large non-stick skillet over medium high. Add the shrimp in a single layer, season with salt and pepper and cook, without turning, until golden brown underneath, 1-2 minutes. Turn over and cook, tossing until almost cooked through, about 1 minute more. Transfer to a plate.
Stir in 1 tablespoon Lemon Garlic and the sliced garlic. Cook, stirring, until fragrant, 1 minute.
Very carefully (oil may splatter) stir in broth and lemon juice and cook until reduced by half, about 2 minutes. Remove from the heat and swirl in the butter until melted.
Return to medium heat and stir the peas, scallions, and parsley into the sauce. Scrape the shrimp along with any accumulated juices into skillet and toss to coat.
Toss in the fettuccini and if needed, some of the reserved pasta water to loosen. Top with arugula and serve.