Today we will make a complete pasta dish with shrimp, without cheese for once, but oh, how delicious and scrumptious it is! The secret lies in the peas, which, once blended, serve as a base to thicken the sauce and give it creaminess.
Cook the orecchiette al dente according to the package instructions. Drain, reserving one cup of the cooking water.
While cooking the pasta, prepare the other ingredients: slice the green onions, chop the parsley, peel and mince the garlic.
Melt the butter in a pan. Add the onions, 1 tablespoon of parsley, and the peas, and cook for 4-5 minutes, stirring.
Pour this mixture into a food processor or blender, add 150 g of pasta cooking water (or a little more if needed) and blend until you achieve a smooth and homogeneous consistency.
In the same pan, pour in the olive oil, add the shrimp and cook for 2-3 minutes until they turn pink. Season with salt and pepper. Set aside on a plate.
In the skillet, add garlic and cook for 30 seconds while stirring, then deglaze with white wine.
Add the pea sauce, 50 g of pasta cooking water (or more if desired) and mix well. Taste and adjust the seasoning.
Add the pasta and shrimp and cook for 2 minutes, stirring regularly.
To finish, serve immediately with a drizzle of olive oil, a bit of freshly ground pepper, and sprinkled with chopped parsley. You can find the detailed recipe on my blog, along with many other delicious recipes.
0 servings
4
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