Bow Ties With Peas and Shrimp
A very easy recipe for a "comfort-food". We threw this together when we all wanted something for a "nosh" and we used what we had on hand. This we did at a friend's house, where I had spent the day. Very loosely based on a recipe of Martha Stewart's.
- Ready In:
- 1 lb bow tie pasta (farfalle)
- coarse salt
- fresh coarse ground black pepper
- 4 tablespoons butter
- 1 onion, diced
- 1 garlic clove, minced
- 1⁄2 cup sliced white mushroom
- 2 cups frozen peas (10 oz)
- 1 cup half-and-half
- 3⁄4 lb cooked shrimp
- crushed red pepper flakes, to taste (optional)
- grated parmesan cheese, for garnish & serving
- Cook pasta in a large pot of boiling salted water until al dente, according to package directions.
- Drain pasta; return to pot.
- Meanwhile, heat butter in a saucepan over medium heat.
- Add onion & mushrooms; cook, stirring, until light brown, about 10 minutes. Then add garlic; cook 1 minute longer.
- Add peas and half-and-half; season with salt, black pepper & red pepper flakes, if using.
- Simmer until thickened, 3 to 4 minutes.
- Add shrimp to sauce; cook until heated through, 1 to 2 minutes.
- Toss sauce with pasta & a sprinkling of Parmesan cheese.
- Serve with grated Parmesan.
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I really liked the flavor of this recipe. After reading previous reviews, I added old bay seasoning to my shrimp when I cooked them, which tasted great. The sauce ended up pretty thin, so I added 1/2 Tbsp. corn starch at the end and that thickened it up nicely. Next time I am going to stir in some freshly grated parmesean right at the end so it melts into the sauce and gives the flavor a bit more complexity. Great recipe, thanks for sharing!Reply
This was ok; a little bland for my taste, and WAY too many peas. I used some extra mushrooms and some julienned carrots which I cooked along with the onions and mushrooms. Next time I will use about 1/4 the amount of peas and add some more zing - maybe some Old Bay seasoning, or cayenne? Not sure. I'm still learning how to cook, so this was a good lesson in how to make an easy cream sauce. Will just have to customize it a bit more next time. Thanks for the recipe.Reply