Creamy Spring Pasta with Shrimp combines first of the season asparagus and peas in a cream based sauce with tender garlic shrimp.
This Creamy Spring Pasta uses Argentinian Pink Shrimp
These are a little sweeter than the average shrimp, almost taking on a lobster taste. They are wild caught off the coast of Argentina and are a beautiful deep pink color when raw. I like to keep a bag of these large shrimp in my freezer at all times for a quick addition to any meal. They thaw out in no time at all and can even be added to your sauté pan slightly frozen top ensure a very moist, tender bite.
Leave the shells on for more flavor. If you notice the photo shows shell on shrimp. It’s not just for looks, leaving the shell on adds more flavor to the dish. Sure, it can be little messier, but then again, it’s also more fun to eat! Take it one step further and save those shells. Keep a bag of seafood shells in your freezer for when you need to make stock.
Ingredients in Creamy Spring Pasta with Shrimp
- Shrimp – Jumbo, Argentinian Pink Shrimp. I left the shell on for flavor, but you can discard.
- Asparagus – Fresh, Spring asparagus. Snap the ends off instead of cutting.
- Sugar Peas – Fresh, Spring sugar peas. Break some open for fun.
- White Wine – I use an inexpensive Pinot Grigio for cooking.
- Garlic – Minced garlic, either fresh or jarred.
- Pasta – Fresh linguini or fettuccini is always best homemade or from the refrigerator aisle.
- Crème Fraiche – Similar to sour cream, found near the specialty cheeses in the deli section. If you can’t find, just use sour cream.
- Parmesan Cheese – If you can, grate your own. It’s so much better and fresh.
- Red Chili Flakes – Just a pinch for a little excitement.
- Pantry Items – Good olive oil and real butter.
Creamy Spring Pasta With Shrimp
Ingredients
Shrimp
- 12 Argentinian Pink Shrimp cleaned and deveined
- 1 tbsp. olive oil
- 1 tsp. minced garlic
- 1/4 cup white wine
- 1 pinch red chili flakes
- 1 tbsp. butter
- 1 lemon sliced in wedges for serving
Pasta
- 10 oz. fresh linguini
- 1/4 cup crème fraiche
- 1/4 cup Parmesan cheese
- 1/2 lemon juiced
Asparagus and Peas
- 1 bundle asparagus ends snapped off
- 4 oz. sugar peas cut diagonal in half
- 1 tbsp. butter
- 1/2 lemon juiced
- salt and pepper to taste
Instructions
Pasta
- Cook pasta according to package directions. Save a cup of pasta water for thinning.
- Drain pasta, immediately add crème fraiche, lemon juice and parmesan cheese. Set aside when you make shrimp. If the pasta sauce thickens over time, just use a splash of pasta water to thin.
Shrimp
- Sauté shrimp over medium high heat in olive oil and garlic for about 2 minutes, then turn each one over.
- Add white wine and chili flakes, continuing cooking for about another 2 minutes or until fully opaque in the center.
- Add butter, toss to combine and turn off the heat.
- * Cooking times will vary depending on the size of your shrimp.
Asparagus and Peas
- Fill a sauté pan with just enough water to cover asparagus. Bring to a boil and cook asparagus until nearly fork tender, but still firm. Remove asparagus to an ice water bath.
- Sauté asparagus and peas in butter over medium high heat for about 2 minutes or until just cooked through, but still bright green. Remove from heat and add lemon juice, salt and pepper.
Serving
- Place pasta in a large serving bowl, layering in the shrimp, asparagus and peas. Serve with lemon wedges.
