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.
Ingredients
- 8oz whole wheat thin spaghetti
- 2 teaspoon 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 tablespoon whole wheat flour
- 1 teaspoon dried thyme
- 1 teaspoon lemon juice
- Kosher salt
- Fresh ground pepper
Instructions
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.
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.
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.
I got 5 servings about this size and the leftovers were delicious!
📖 Recipe
Shrimp and Pea Pasta
Ingredients
- 8 oz whole wheat thin spaghetti
- 2 teaspoon 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 tablespoon whole wheat flour
- 1 teaspoon dried thyme
- 1 teaspoon lemon juice
- Kosher salt
- Fresh ground pepper
Instructions
- 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.2 teaspoon olive oil, 6 cloves of garlic, 1 lb defrosted shrimp
- Add the bag of frozen peas and mix in until defrosting.1 bag of frozen peas
- 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.1 can of chicken broth, 2 tablespoon whole wheat flour, 1 teaspoon dried thyme, 1 teaspoon lemon juice, Kosher salt, Fresh ground pepper
- 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.8 oz whole wheat thin spaghetti
- I got 5 servings about this size and the leftovers were delicious!
Aleza
I'm going to use homemade broth. What size is your can?
roni
15 oz so about 2 cups should work! 🙂
Lori
Too much Thyme in Shrimp & Pea Pasta....my kids did NOT approve. It was OK though.
Isabel
Thanks so much, I made it tonight and it was yummy!! I added mushrooms, red bellpeper and bay scallops.
Amanda
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.
Megan
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.
roni
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!
Megan
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).
Katie
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!
Holly
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!!
Jessica
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!!