- 4
Ingredients
- Salt and pepper
- 1 lb. fusilli
- 6 T. olive oil
- 3 garlic cloves, minced
- 1 bunch scallions, white and green parts thinly sliced on the diagonal and kept separate (about 1 C. total)
- 1 lb. medium shrimp, peeled and deveined
- 10 oz. frozen peas, thawed and drained
- 1/2 C. white wine or water
- 2 tsp. freshly grated lemon zest
- 1/4 tsp. crushed red pepper
- 1/3 C. fresh lemon juice
- 3 oz. watercress sprigs or spinach leaves (about 4 C.)
Preparation
Step 1
1 In a large pot of boiling salted water, cook pasta until al dente according to package instructions, about 12 minutes. Drain pasta,
and return to pot; toss with 1 tablespoon oil. Cover to keep warm.
2. While pasta is cooking, heat remaining 5 T. oil over medium-high heat in a medium sauté pan. Add garlic and white parts of scallions, and cook until fragrant, about 30 seconds.
3. Add shrimp to pan, and cook 1 minute. Turn shrimp, and cook until pink and opaque, about 1 minute more. Stir in peas, wine, lemon zest, and red pepper; cook 1 minute.
4. Transfer shrimp mixture to pot; toss to combine with pasta. Drizzle lemon juice over pasta; sprinkle in green parts of scallions and the watercress. Season with salt and pepper; toss gently before serving.