Orecchiette With Shrimp, Peas, And The Good Vinegar Recipe

Name: Orecchiette With Shrimp, Peas, And The Good Vinegar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the sauce; 2.5 tablespoons unsalted butter; 2 cloves garlic-sliced thinly; 8-12 walnut halves, chopped lightly; 1/4-1/2 cups white wine (I used chardonnay, and I just poured until I was happy); 1/2 cup half and half; 1 cup frozen peas; a scant 1/4 cups finely grated pecorino romano or parmesan; 10-12 fresh basil leaves, chopped roughly; a handful Arugula; a light splash Good white balsamic for serving; to taste Salt and Pepper; 1/2 package orecchiette or other small, flat pasta; For the Shrimp; 2 tablespoons olive oil; 1/2 pound fresh, medium (31-40 count) shrimp peeled and deveined; Crushed red pepper to taste (optional); 1 clove garlic, peeled and crushed

Servings: persons

For the sauce
2.5 tablespoons unsalted butter
2 cloves garlic-sliced thinly
8-12 walnut halves, chopped lightly
1/4-1/2 cups white wine (I used chardonnay, and I just poured until I was happy)
1/2 cup half and half
1 cup frozen peas
a scant 1/4 cups finely grated pecorino romano or parmesan
10-12 fresh basil leaves, chopped roughly
a handful Arugula
a light splash Good white balsamic for serving
to taste Salt and Pepper
1/2 package orecchiette or other small, flat pasta
For the Shrimp
2 tablespoons olive oil
1/2 pound fresh, medium (31-40 count) shrimp peeled and deveined
Crushed red pepper to taste (optional)
1 clove garlic, peeled and crushed

1
Prepare the pasta al dente according to package instructions.
2
Melt the better in the bottom of a 1-2 qt sauce pan over medium heat. When it is melted, add the garlic and walnuts, toast until fragrant and the garlic is golden but not browned.
3
Add the wine. When it starts to bubble, begin to whisk in the half and half and the cheese. When the cheese is incorporated and things are starting to look smooth, add in 1/2 cup of the frozen peas and the basil. When the peas are defrosted, remove the pan from the heat.
4
Blend everything until smooth with an immersion blender then add in the remainder of the peas. Return the pan to low heat and allow the peas to defrost.
5
Preheat the broiler to low. Add olive oil to the bottom of a heavy, oven proof skillet over medium-high heat. Add the crushed red pepper and the clove of garlic. Stir lightly until fragrant and add the shrimp in one, even layer at the bottom of the skillet.
6
When the shrimp are turning opaque, either finish them off in the pan or place them under the broiler until pink and remove.
7
Plating: Add a layer of pasta to the bottom of a bowl. Add 10 or so leaves of arugula on top. Dress lightly with white balsamic. Spoon the sauce on top, adding 5 shrimp per serving. Sprinkle lightly with more pecorino or finely grated parmesan. The cheese should disappear into the sauce.

1732

kcal

Calories

151

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 18 ingredients. The key ingredients include: For the sauce, 2.5 tablespoons unsalted butter, 2 cloves garlic-sliced thinly, 8-12 walnut halves, chopped lightly, and more.

Yes, Orecchiette With Shrimp, Peas, And The Good Vinegar 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.

Orecchiette With Shrimp, Peas, And The Good Vinegar

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