Orecchiette With Peas, Baby Shrimp and Scrambled Eggs
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 12 ounces orecchiette (or medium shells)
- 8 ounces cooked baby shrimp, partially thawed if frozen
- 1 cup tiny green peas, partially thawed if frozen
- 4 large eggs
- 1⁄2 teaspoon kosher salt
- fresh ground black pepper
- 2 tablespoons unsalted butter
- 1⁄2 - 1 cup heavy cream (to taste)
- 1⁄4 cup freshly grated parmigiano-reggiano cheese
- 2 tablespoons minced fresh chives
directions
- Cook the pasta in a large pot of boiling salted water until almost al dente, 10-15 minutes, depending on the pasta shape.
- Stir in the shrimp and peas and cook for 1 minutes more; drain.
- Whisk together the eggs, salt, and a grinding of pepper in a medium bowl.
- In a large skillet, melt the butter over low heat.
- When the foam subsides, add the eggs and cook, stirring, until creamy but not quite cooked, about 3 minutes.
- Add the pasta mixture, cream, cheese, and chives.
- Heat, stirring, until the pasta absorbs some of the cream.
- Spoon into a serving bowl and serve immediately.
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