Adventures in Healthier Eating with 2 Kids and a Picky Husband

Shrimp and Pea Pasta

9 WWPP Posted by 7 years ago 11 Comments

I whipped this up the other night for dinner in a bit of desperation. I really haven’t grocery shopped since before Thanksgiving and even then I was only buying stuff for the holiday. So my stocks are down. Once the leftovers were gone I really had nothing left to make for dinner.

I scoured the freezer and pantry and found a pound of frozen shrimp, a bag of frozen peas and of course there’s pasta in my pantry. I always keep whole grain pasta on hand. I find pasta the easiest thing to use when whipping up a fast dinner.

The boys ate my concoction without complaint. I was totally shocked. No faces. No questions. They sat down at the table and we enjoyed a healthy meal. The only comment I got from the husband was about it being a little “bland” which is funny as I held back on the garlic a bit because I didn’t want to over do it for them. As for Little Man, I believe his exact quote was, “Mmm this is good.” He’s a pasta guy too. :)

Here’s how I made. Keep in mind you may want to bump up the seasoning for your family. I found it perfect with a bit of extra salt and pepper and sprinkle of parmesan cheese.Shrimp and Pea Pasta

  • 8oz whole wheat thin spaghetti
  • 2 tsp olive oil
  • 6 cloves of garlic
  • 1 lb defrosted shrimp, preferable with shells and tails removed
  • 1 bag of frozen peas, mine was 16oz which was A LOT of peas but I liked it that way
  • 1 can of chicken broth
  • 2 tbsp whole wheat flour
  • 1 tsp dried thyme
  • 1 tsp lemon juice
  • Kosher salt
  • Fresh ground pepper

Bring a pot of water to a boil for the pasta and cook according to the package.

While preparing the pasta heat the oil in a large skillet over medium-high heat. Add the garlic and shrimp. Sauté until the shrimp just turn pink.

Add the bag of frozen peas and mix in until defrosting.

Shrimp and Pea Pasta - step 1

In a small bowl whisk the broth and flour together. Add it to the skillet and bring it to a boil. Add the lemon thyme and lemon juice.

Shrimp and Pea Pasta - step 2

By this time the spaghetti should be done. Add the drained spaghetti and stir all together allowing the pasta to be coated in the slightly thickened sauce.

Shrimp and Pea Pasta - step 3

I got 5 servings about this size and the leftovers were delicious!

Shrimp and Pea Pasta - finished

Approx Nutritional Information per serving
Servings Amt per Serving
5 1 cup
Calories Fat Fiber WWPs
360 4g 9g old: 7 new: 9
Sugar Sat Fat Carbs Protein
5g 1g 52g 29g

See other recipes using: garlic, pasta, peas, shrimp

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There are 11 comments so far. Join in on the conversation.


    December 4, 2010

    Amazing how great minds think alike! We had pasta too! I cooked up a couple of chicken tenderloins and had whole wheat linguini on the side, with a drizzle of balsamic glaze. I just realized we went veggie-less!!! ACK! This looks fantastic!!


    December 4, 2010

    I just made this same exact thing last night! The only thing I do different is Add a tbsp of old bay seasoning and instead of chicken broth I use A cup of fat free half and half thickened with a little corn starch/water. It def will not be bland!!


    December 14, 2010

    I just made this tonight - it's DELICIOUS! I made a few mods - used fresh shrimp, bumped up garlic to 8 cloves and added about 1/2 tsp lemon pepper. The sauce is a little runny so I'll probably let it reduce a little more next time, or maybe not use the whole can of broth. Thanks for another great recipe!


    December 14, 2010

    I made this for supper tonight. A bit bland (I thought 6 cloves garlic was a lot, but still used it). I thought the sauce could have been a little thicker. I had an open bag of shrimp which was 6 ounces when I measured it so I added a can of tuna (only other seafood I had).


    December 14, 2010

    I warned ya! It's amazing that 6 cloves doesn't do it! Katie used 8. I might bump it up to 12 next time I make it. If your sauce is runny you can add a bit more flour or even corn starch, or just reduce it a bit more. It will continue to thicken. How was the tuna in it? That sounds like a fun addition!


    December 15, 2010

    The tuna was pretty good. I had some leftovers for supper tonight and it was even better than the first time. It seemed to have thickened up in the fridge. I also seasoned some more.


    December 20, 2010

    Thanks so much for posting this...I had a yummy version of this with green beans (instead of peas) tonight and really enjoyed it! Thanks for all your inspiration.


    February 19, 2011

    Thanks so much, I made it tonight and it was yummy!! I added mushrooms, red bellpeper and bay scallops.


    October 18, 2011

    Too much Thyme in Shrimp & Pea kids did NOT approve. It was OK though.


    July 22, 2014

    I'm going to use homemade broth. What size is your can?


      July 23, 2014

      15 oz so about 2 cups should work! :)