Creamy Gemelli Pasta with Shrimp and Spring Vegetables
Description
Basil, zucchini, and fresh English peas add brilliant green color and fresh taste to this shrimp dish made with corkscrew-shaped gemelli pasta.
Ingredients
•
2/3 (16 ounce) package gemelli pasta
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1 1/2 cups fresh English peas, shelled
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2 medium lemons, halved
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2 teaspoons olive oil
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1 medium zucchini, diced
•
2 cloves garlic, minced
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2/3 pound uncooked medium shrimp, peeled and deveined
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salt and ground black pepper to taste
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3 tablespoons creme fraiche
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2 tablespoons fresh basil, cut in very thin strips
Directions
1
Bring a large pot of lightly salted water to a boil. Add gemelli and cook, stirring occasionally, to desired tenderness, 6 to 11 minutes. Drain and reserve 1/2 cup of the cooking liquid.
2
At the same time, bring another small pot of water to a boil. Add peas and boil until slightly softened, 2 to 3 minutes. Drain.
3
Juice 3 of the lemon halves. Slice the remaining half into thin rounds. Set aside.
4
Heat oil in a deep skillet or large pot over medium-high heat. Add peas, zucchini, and garlic; cook for 1 to 2 minutes. Add shrimp and season with salt and pepper. Cook, stirring occasionally, until shrimp are bright pink on the outside and the meat is opaque, 3 to 5 minutes; be careful not to overcook. Remove from the heat.
5
Add cooked gemelli to the shrimp-vegetable mixture. Stir in creme fraiche and lemon juice and season with more salt and pepper as needed. Garnish with lemon slices and basil.