Pasta With Rock Shrimp, Snap Peas & Mint

  Posted on May 30, 2012  by Leslie Blythe  No comments

We have a plethora of mint. It looks so healthy and succulent. I’m always trying to think of ways to use it.

Pasta With Rock Shrimp, Snap Peas & Mint

Serves 4

Salt
12 oz gemelli pasta (or other similar size noodle)
1/2 lb sugar snap peas, trimmed and halved (about 2 cups)
3 Tbs unsalted butter
1 large shallot, minced
3/4 lb whole rock shrimp or halved regular medium shrimp, peeled and deveined
Kosher salt and fresh black pepper, to taste
1/2 cup dry white wine
2 tsp thinly sliced fresh mint (chiffonade)

Bring a large pot of heavily salted water to boil. Cook pasta according to package directions, until al dente. About 1 minute before the pasta is finished cooking, add the snap peas. Drain, reserving 1/2 cup of the cooking water, and set aside.

While the pasta is cooking, melt 2 tablespoons of the butter in a large skillet over medium-high heat. When it starts to foam, add the shallots. Sauté for about 2 minutes, stirring occasionally, until the shallots are fragrant.

Season the shrimp with salt and pepper, and add to the pan. Cook undisturbed for about 2 minutes, then stir and cook for another minute. Add the wine and let cook down until reduced by half, about 1-2 minutes.

Toss in the pasta and snap peas, and loosen the mixture with the reserved pasta water. Stir in half of the mint and the remaining butter, and season to taste with salt and pepper.

Divide into serving bowls and garnish with remaining mint. Serve immediately.

Note – if you can’t get rock shrimp, you can use regular shrimp.