Orecchiette With Peas, Baby Shrimp and Scrambled Eggs

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READY IN: 30mins
Recipe by ratherbeswimmin

Marie Simmons

Ingredients Nutrition


  1. Cook the pasta in a large pot of boiling salted water until almost al dente, 10-15 minutes, depending on the pasta shape.
  2. Stir in the shrimp and peas and cook for 1 minutes more; drain.
  3. Whisk together the eggs, salt, and a grinding of pepper in a medium bowl.
  4. In a large skillet, melt the butter over low heat.
  5. When the foam subsides, add the eggs and cook, stirring, until creamy but not quite cooked, about 3 minutes.
  6. Add the pasta mixture, cream, cheese, and chives.
  7. Heat, stirring, until the pasta absorbs some of the cream.
  8. Spoon into a serving bowl and serve immediately.

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