Shrimp and Pea Pasta
This shrimp and pea pasta is the ultimate comfort food dish that's quick to make and tastes absolutely divine. Perfect for any night of the week!
Prep Time 9 minutes mins
Cook Time 5 minutes mins
Total Time 14 minutes mins
Course Main Course
Cuisine American
Servings 5 cups
Calories 279 kcal
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
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!
Calories: 279 kcal Carbohydrates: 38 g Protein: 25 g Fat: 3 g Saturated Fat: 0.5 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 1 g Trans Fat: 0.004 g Cholesterol: 147 mg Sodium: 342 mg Potassium: 379 mg Fiber: 2 g Sugar: 2 g Vitamin A: 11 IU Vitamin C: 2 mg Calcium: 81 mg Iron: 2 mg
Keyword Pasta, peas, Shrimp