Orecchiette With Peas, Baby Shrimp and Scrambled Eg

Name: Orecchiette With Peas, Baby Shrimp and Scrambled Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces orecchiette (or medium shells); 8 ounces cooked baby shrimp, partially thawed if frozen; 1 cup tiny green peas, partially thawed if frozen; 4 large eggs; ½ teaspoon kosher salt; fresh ground black pepper; 2 tablespoons unsalted butter; 12-1 cup heavy cream (to taste); ¼ cup freshly grated parmigiano-reggiano cheese; 2 tablespoons minced fresh chives

Servings: persons

1
Cook the pasta in a large pot of boiling salted water until almost al dente, 10-15 minutes, depending on the pasta shape.
2
Stir in the shrimp and peas and cook for 1 minutes more; drain.
3
Whisk together the eggs, salt, and a grinding of pepper in a medium bowl.
4
In a large skillet, melt the butter over low heat.
5
When the foam subsides, add the eggs and cook, stirring, until creamy but not quite cooked, about 3 minutes.
6
Add the pasta mixture, cream, cheese, and chives.
7
Heat, stirring, until the pasta absorbs some of the cream.
8
Spoon into a serving bowl and serve immediately.

1361

kcal

Calories

126

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 12 ounces orecchiette (or medium shells), 8 ounces cooked baby shrimp, partially thawed if frozen, 1 cup tiny green peas, partially thawed if frozen, 4 large eggs, and more.

Yes, Orecchiette With Peas, Baby Shrimp and Scrambled Eggs falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Orecchiette With Peas, Baby Shrimp and Scrambled Eggs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions