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Bowties with Shrimp and Peas

A QUICK AND EASY 'COMPANY' DISH. It's simple to prepare, it looks great, and from my experience everyone loves it. Select pasta shapes such as farfalle (bowties), bugles or rhombi — they tend to hold peas and shrimp better than flat pasta. Another plus: shaped pasta adds eye-appeal. For a similar dish using ham instead of shrimp, see Bowties with Ham and Peas.

You can readily make substitutions and omissions without adversely affecting the outcome. For example, if you don't have scallions (green onions), use a small mild onion or shallot instead. Saffron adds a nice blush of color, but the dish won't suffer if it's not included (or use turmeric). Smaller shrimp do just fine, something in the range of 25-30 per pound.

Total time 30-45 minutes. Serves 4.

SHOPPING LIST:
  • Saffron or turmeric (optional)
  • Peas
  • Shrimp
  • Dill or fennel
  • Parsley
  • Lemon
  • Pasta
  • Scallions
  • Red chili peppers
  • Dry white wine
  • Fennel seed (optional)

Prepare pasta


 
    14 to 16 oz pasta
Cook ALMOST to al dente in at least 4 quarts boiling, salted water
(follow package directions)


Prepare sauce
 
1
In sauté pan large enough to combine the cooked
pasta with the sauce, sauté lightly (3-5 minutes)
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 2 scallions, both white and light green parts, chopped
  • dash of red chili peppers
2
Add, stir, and simmer uncovered until wine is
reduced by about one-half
  • about 1 cup (8 oz) dry white wine
  • Optional: 1/2 tsp ground fennel
  • Optional: 1/8 teaspoon saffron or turmeric, powdered

3
Add, stir, lower heat and cook covered until peas are tender and shrimp is pink (3-5minutes); be careful not to overcook!
  • 1-1/2 cups (12 oz) frozen petite peas, thawed
  • about 12 oz fresh or frozen shrimp, peeled
  • Salt and fresh ground black pepper to taste

4
Drain the cooked pasta, then add it to the sauce in the pan and toss gently to coat the pasta.
5
Stir in, then transfer to serving bowl
  • 2 tablespoons fresh dill, chopped


Finish the dish
  • If pasta seems dry, stir in a small amount of reserved pasta cooking water
  • Sprinkle with juice of fresh lemon and fresh flat-leaf parsley, chopped fine

rainbow

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