Lemony Shrimp with Peas and Pasta

Lemony Shrimp with Peas and Pasta

Lemony Shrimp with Peas and Pasta is a flavorful dish, and easy to make. Our Lemon Pepper compliments the shrimp and peas so well. Using rotini spiral pasta holds the sauce so you get deliciousness in every bite. We use a medium size shrimp, so you get more shrimp per serving. It also makes it easier to get a nice forkful of shrimp, peas and pasta. This dish is a complete meal, but you can also add a small side salad, as we sometimes do.

Serves 4

Ingredients:
10 oz. Uncooked Rotini Spiral Pasta
2 tablespoons Olive oil, Divided
1 Pound Peeled and Deveined, Uncooked Shrimp. We use the 40-50 per pound size so you get a generous number of shrimp per serving, but you can use any size you like.
3 Tablespoons, Sheffield’s Lemon Pepper-No Salt, Divided
1 Teaspoon Sea Salt, Divided
¾ Cup Fresh Shallots (about 2), Minced
1 cup Frozen Peas
¼ cup Chives, Chopped, Plus More For Garnish
4 oz. Cream Cheese, (regular or low-fat) cut into smaller pieces (bring to room temperature)
Lemon wedges for garnish

Directions:
Bring a medium pot of water to a boil. Cook the pasta according to the package directions.

While the pasta is cooking, in a large non-stick skillet, heat one tablespoon of the oil over medium-high heat. When it starts to shimmer, add the shrimp, 1 tablespoon of the Lemon Pepper and ½ teaspoon of the salt. Cook the shrimp for about 3 minutes, or until the shrimp is cooked through. Toss occasionally and make sure you don’t overcook them or they will be tough. Transfer to a bowl.

Reduce the heat to medium. Add the remaining tablespoon of the oil. Add the shallots and cook for about 2 minutes until they start to soften, stirring occasionally, scraping up any browned bits. Add the frozen peas and cook another minute until thawed and heated through. Remove the pan from the heat.

Drain the pasta, reserving 1 cup of the pasta water. Return the skillet to the stove over medium heat. Let heat for a minute. Add the pasta and ½ of the pasta water. Add the shrimp, cream cheese, the remaining 2 tablespoons of the Lemon Pepper and remaining ½ teaspoon of the sea salt. Toss to combine. When the cream cheese starts to melt, add the chopped chives and gently toss again to combine. If the pasta is too dry, add the remaining pasta water.

Serve in 4 bowls, dividing equally. Garnish with chives and a lemon wedge.