Shrimp Pasta Primavera

This simple shrimp pasta primavera uses a mix of spring vegetables including asparagus, sugar snap peas, garden peas and spring onions. It’s a celebration of the season!

When we lived in Southeast Asia, the only asparagus we got in our local grocery stores was quite thin but they won my asparagus hating husband over. Turns out he had only ever been offered canned asparagus as a child and thought they were nasty. 

Fresh asparagus are completely different! In the States and in Jersey, Channel Islands, the asparagus are typically thick. The husband was unsure again but I’ve gradually won him over, especially when I cook them simply with a little butter and lemon. Or in a pasta dish like this Shrimp Pasta Primavera. 

Shrimp Pasta Primavera

If using fresh pasta instead of dried, cook 12 oz or 340g to serve four people. Regarding the peas: I prefer the frozen peas called petit pois because they are young and more tender, if you can find them. Do not, for love of all that is holy, use canned peas. This recipe is adapted from one on New York Times Cooking. 

Ingredients

1/2 teaspoon fine sea salt, plus plenty extra for the pasta boiling water

Freshly ground black pepper, more as needed

5 1/3 oz or 150g sugar snap peas

8 oz or 226g asparagus, ends snapped

2 tablespoons unsalted butter

1/4 cup or 23g thinly sliced green onion, white part only

10 oz or 285g peeled, cleaned shrimp

2 garlic cloves, finely chopped

9 oz or 255g fettuccine or tagliatelle

2/3 cup or 60g grated Parmigiano-Reggiano, at room temperature

1/2 cup or 123g crème fraîche or sub whole milk Greek yogurt, at room temperature

1 tablespoon finely chopped tarragon

3/4 cup or 113g frozen young peas, thawed

(To thaw the peas and cook them just enough at the same time, pour boiling water over them. When cool, drain the water and repeat. Drain again when cool and the peas are ready to add in at the end of the recipe.)

Optional garnish: tender pea sprouts

Method

Season the shrimp with salt and pepper. Set aside.

Bring a large pot of heavily salted water to a boil over medium-high heat.

While the water is coming to a boil, string and slice snap peas diagonally.

Trim the asparagus tips off, leaving them whole. Slice the asparagus stems into ¼-inch-thick lengths, also on the diagonal. 

Melt the butter in a large skillet over medium-high heat. Add snap peas, asparagus and green onions. 

Cook until the vegetables just start to soften, then add the shrimp. 

Cook for 3-4 minutes until the shrimp are pink throughout. 

Stir in the garlic and cook 1 minute more. 

Season with the salt and a few generous grinds of black pepper; set aside.

Drop the pasta into boiling water and cook until al dente (1 to 3 minutes for fresh pasta, according to the manufacturer’s instructions for dried pasta.)

Drain well and transfer pasta to a large bowl. Immediately toss the pasta with the shrimp and vegetables. Mix well. 

Add in the Parmigiano-Reggiano, crème fraiche, tarragon and peas and stir well. 

Season generously with more salt and pepper, if needed.

Return to your warm pasta pot, garnish with pea sprouts, if using, and serve immediately.

Enjoy! 

It’s Sunday FunDay and since spring has sprung, we are sharing recipes with asparagus and I am hosting! Check out all the links below. 

• Asparagus Farro from A Day in the Life on the Farm
• Asparagus Three Ways from Our Good Life
• Macaroni and Cheese with Asparagus and Prosciutto from Karen's Kitchen Stories
• Shrimp Pasta Primavera from Food Lust People Love
• Spring Risotto Topped with Shaved Asparagus from Culinary Cam
• Stir Fried Chickpeas and Asparagus from Amy's Cooking Adventures

 

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