Orecchiette with Shrimp & Peas Recipe

  • 1 ½ lb. shrimp, peeled and deveined
  • 6 Tablespoons extra virgin olive oil, divided
  • 1 Tablespoon grated lemon zest
  • 16 oz. Orecchiette pasta (penne pasta will work well too)
  • 1/3 cup shallots, finely diced
  • 1 teaspoon minced fresh garlic
  • 1 ½ cups peas, thawed
  • ½ cup fresh basil, chopped
  • ½ teaspoon crushed red pepper
  • Kosher salt and pepper to taste
  1. In a medium bowl, toss the shrimp, 2 tablespoons of the olive oil, and lemon zest. Cover and refrigerate for about 30 minutes.
  2. Bring a large pot of salted water to a boil and cook the pasta following package instructions. Reserve ½ cup of the cooking water when you drain the pasta.
  3. Remove shrimp from fridge and season with salt and pepper
  4. In a large skillet, heat the other 3 tablespoons of olive oil over medium heat. Add the shallots and garlic. Cook until soft, about 2 minutes.
  5. Add the shrimp and cook, stirring, until the shrimp have turned pink. About 4 minutes.
  6. Add the peas, basil, and the pasta plus ¼ cup of the pasta water. Add more pasta water if you feel it needs to be more juicy. Cook over medium heat until the shrimp are cooked through.
  7. Season with salt and pepper to taste.
  8. Serve immediately.