Pasta with Shrimp and Peas

By nlhartman

Prepare the shrimp and the creamy sauce while water heats for the pasta. Easy!

Ingredients

• 1 T. butter
• 2 large garlic cloves, minced
• 1 lb. peeled, cleaned medium shrimp
• Salt
• 1 8 oz. bottle clam juice
• 1 c. heavy whipping cream
• 1 10 oz. pkg. frozen peas
• 1/4 t. freshly ground pepper
• 1 lb. angel-hair pasta
• Grated peel of 1 lemon or 1 t. lemon zest
• Onion greens

Preparation

Step 1

Bring large pot of water to boil over high heat.
Heat butter in large skillet over medium-high heat. Add garlic and shrimp; sprinkle with 1/4 teaspoon salt and cook, stirring, until shrimp are pink 2 minutes. With slotted spoon, transfer shirmp to small bowl.
Add clam juice to skillet and bring to boil; boil 3 mintues. Sitr in cream, peas, 1/2 teaspoon salt and the pepper; return to boil and boil 2 mintues.
Meanwhile add 1 T. salt and pasta to boiling water. Cook just until pasta is tender, 3-4 mintues. Drain.
Stir shrimp and lemon into sauce. Toss with pasta. You may garnish with onion greens.

Cooks note: Tastes great without the peas, but they add color and keep a vegetable in your meal.