My husband loves shrimp scampi, but I don’t make it often because it is such a heavy, rich dish. I decided to experiment a little bit to make the sauce lighter for summer, while still retaining the bold flavor of garlic and lemon. This Shrimp Scampi with Peas is refreshing and flavorful, and the peas add a fresh burst of summer in your mouth. From stove-top to table, this dish takes 35 minutes to make, so you won’t spend a lot of time slaving over a hot stove this summer!
Shrimp Scampi with Peas
- 1 Package Pasta (I used bow-tie pasta)
- 2 Tbsp. Olive Oil
- 1 Tbsp. Unsalted Butter
- 3-4 Cloves of Garlic, Peeled and chopped fine
- 4 Tbsp. Fresh Lemon Juice
- 1/2 c. Dry White Wine
- 4 Tbsp. Chicken Stock
- 1 lb. Cooked Shrimp (Size 16/20)
- 1 tsp. Salt
- 3 Tbsp. Frozen Peas
- 3 Tbsp. Fresh Grated Parmesan Cheese
- Fresh Basil
Boil the pasta according to package directions. Strain, rinse, and set aside. Wash and remove the tails from the cooked shrimp, or leave the tails as I did. Allow to dry in a colander. Place the olive oil and butter in a large saute pan. Add garlic and heat on medium low. Cook garlic 2-3 min, but be careful not to burn. Add the lemon juice, white wine, and chicken stock and stir.
Add the shrimp to the lemon mixture and stir occasionally, simmering for about five minutes. Sprinkle the salt on the shrimp mixture and stir. Add the peas and Parmesan cheese and simmer 2-3 minutes more. Serve over the pasta, spooning some of the lemon liquid along with the shrimp and peas. Sprinkle with grated Parmesan cheese and snipped fresh basil.