Go Back

Creamy Spring Pasta With Shrimp

Creamy Spring Pasta with Shrimp combines first of the season asparagus and peas in a cream based sauce with tender shrimp.
Prep Time5 mins
Cook Time15 mins
Course: Dinner
Cuisine: Pasta, Seafood
Keyword: spring pasta
Servings: 4

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.