Spaghetti with Spring Peas and Shrimp Scampi
Spaghetti with Spring Peas and Shrimp Scampi is a vibrant dish that brings together perfectly cooked pasta, succulent shrimp, and sweet spring peas in a rich garlic butter sauce. This quick and easy recipe transforms everyday ingredients into a restaurant-quality meal that’s sure to impress your family or guests. With its eye-catching colors and delightful flavors, this dish is the perfect solution for weeknight dinners or special occasions.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Ingredients
- 8 oz spaghetti
- 1 lb large shrimp, peeled and deveined
- 1 cup spring peas (fresh or frozen)
- 4 cloves garlic, minced
- 4 tbsp unsalted butter
- 2 tbsp fresh lemon juice
- ¼ cup fresh parsley, chopped
- ½ tsp red pepper flakes (optional)
- Salt and pepper to taste
Instructions
- Prepare the Pasta: Bring a large pot of salted water to boil. Cook spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
- Sauté Aromatics: In a large skillet over medium heat, melt butter until foamy. Add minced garlic and sauté until fragrant, about 1 minute.
- Cook Shrimp and Peas: Add shrimp and peas to the skillet. Cook until shrimp are pink and opaque, about 3-4 minutes, stirring occasionally.
- Create Sauce: Stir in lemon juice, scraping up any browned bits from the skillet. Gradually add reserved pasta water until desired sauce consistency is reached.
- Combine: Add drained spaghetti to the skillet and toss gently until coated evenly in the sauce for about 1-2 minutes.
- Garnish: Sprinkle with parsley and red pepper flakes before serving warm.
Nutrition
- Serving Size: 1 plate (350g)
- Calories: 480
- Sugar: 3g
- Sodium: 610mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 205mg
Keywords: For added depth of flavor, consider adding a splash of white wine when cooking the shrimp. To make this dish vegetarian, substitute shrimp with sautéed mushrooms or zucchini. Leftovers can be stored in an airtight container in the fridge for up to three days; reheat gently with olive oil or reserved pasta water.