Recipe: Spring Shrimp Scampi with Peas & Mint

In a mood for some seafood? We have just the dish for you! We share this amazing recipe of Spring Shrimp Scampi with Peas and Mint. 

Ingredients:

Thin spaghetti 1 lb

Olive oil 3 tbsp

Garlic clove (cut in half) 1

Large shrimps (peeled & deveined)... 1 1/2 lb

Salt (divided) 1/2 tsp

Spring onion (coped) 1 tbsp

Black pepper 1/4 tsp

Crushed red pepper 1/2 tsp (or more)

Whole milk ricotta 1 cup

Fresh parsley (chopped) 3 tbsp

Lemon zest 1 lemon

Frozen peas (defrosted) 1 1/2 cups

Whole fresh mint leaves 2 tbsp

Method:

Bring a large pot of salted water to a boil. Add the spaghetti and cook, stirring occasionally, for 8 minutes, or until the pasta is tender but still has some bite.

Scoop out 1 1/2 cups of starchy pasta cooking water with a heatproof measuring cup. Drain the spaghetti and without rinsing, return it to the pan. Add 1/2 cup of the pasta cooking water and a tbsp of olive oil; toss well and set aside. Reserve the remaining pasta cooking water.

In a skillet over medium-high heat, heat the remaining 2 tbsp of olive oil. When it is hot, add the garlic. Cook, stirring, for 1 minute. Add the shrimp, 1/2 tsp of the salt, black pepper, and crushed red pepper.

Cook, stirring constantly, for 2 minutes, or until the shrimp start to turn bright pink; they will not be fully cooked at this point. Scoop out and remove the garlic. Tip the shrimp and chilli flakes into the pot with the pasta.

Set the pot of pasta over low heat. Add the ricotta, parsley, lemon zest, half tsp salt, and half cup of the remaining pasta cooking liquid.

Cook, stirring gently, until the liquid heats up and the shrimp are pink and cooked all the way through. Add more of the reserved pasta water if the mixture seems dry. Add the peas and mint and toss gently until the peas are hot.

Divide among four shallow bowls and serve.

Originally published in The news