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30th January
written by Steph
Minty Pea Pasta... with Shrimp!

Minty Pea Pasta... with Shrimp!

If you’ve been following the recipes I’ve been posting here, you may have noticed that a few have them have called for (or suggested the use of) fresh mint.  Luckily there are a few good Asian markets here in town that let us by certain fresh herbs for mega cheap, and mint happens to be one of them.  Of course, for about $1.50, we wind up with way more mint than we can reasonably use, but it seems a shame to let it go to waste.  Ergo, this weekend, I concocted a pasta dish from scratch, inspired by the Brits’ love for buttery peas garnished with mint.  The mint flavor is very mild and subtle in this dish, so if you think this sounds like a weird combination, I urge you to give it a try.  This meal was so simple to make, and came together in about 15 minutes (max). Ingredients (makes two generous portions) •    1/3 cup frozen peas •    1/4 red onion, finely diced •    8 large shrimp, peeled & deveined & thawed •    olive oil •    2 tablespoons of butter •    2 servings worth of spaghetti, linguine, or another tangly pasta •    1/3 cup fresh mint leaves •    juice of 1/2 lemon •    thinly shaved romano or parmesan for garnish Method 1.    Heat olive oil & quarter of the butter in pan over medium heat.  Add red onions, and cook for 5 minutes.  Add in peas. 2.    If you have an electric grill (we have a panini-style griddle press), heat to highest setting.  When at temperature, place whole shrimp on the grill and cook for approximately 2-3 minutes per side (shrimp will turn pink and become opaque when cooked through).  Do not overcook! [Note: if you don’t have a griddle, no problem!  You can cut the shrimp into bitesize pieces (while raw) and add to the pan with the onion and peas.] 3.    Meanwhile, bring a pot of salted water to a boil.  Add pasta and cook according to package directions. 4.    Place drained pasta into a large bowl along with remaining butter.  Toss together, and then add the onion & peas & shrimp to the bowl (be sure to remove the tails from the shrimp!).  Once butter has fully melted and coated everything, squeeze the lemon juice in, and toss in the mint leaves. 5.    Garnish with cheese (optional).  Serve & enjoy!
Glamor shot!

Glamor shot!

I know that it’s considered taboo to mix dairy with seafood, but that’s the way we roll and so I felt no guilt at all sprinkling on some cheese at the end.  Truthfully, I hadn’t intended to include shrimp in the original dish, but I was worried I didn’t have enough peas on hand, so I added the few shrimp we had in the freezer leftover from summer grilling season.  You could easily leave them out if they aren’t your thing.   Because none of the ingredients in this recipe take much time to cook, this dish comes together really quickly and would be great for a weeknight meal when you don’t feel like cooking.  The flavors of this meal combined nicely and were multi-layered.  I found the dish filling and satisfying, but with the bonus of not feeling overly rich or heavy.  Give it a shot and let me know what you think!


  1. 01/30/2009

    Mmmm another recipe to try! Thanks for posting it. I’ll let you know how it goes

  2. 01/30/2009

    Please do! 😀

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