I think spring has finally decided to stay in Ohio.
I don’t know your whereabouts but spring here in Ohio has sucked until recently (I hope I’m not speaking too soon). It has been cold. I mean, really cold. Like in the 50’s. Really stupid and unnecessary weather. I am the type of person whose mood is widely effected by the weather. That doesn’t mean that when its rainy that I’m in a sad mood. I think rainy days are necessary. How rainy days effect my mood is that I could be in a relaxed mood if it has only been raining for a day or two. But, if it has been grey and ugly for more the 3 days, I get so irritated and lazy. I need the sun. I need good weather to thrive and be active. My philosophy is when its sunny and pretty, everything that the sun touches comes alive and give off some of the best energy and fragrances. Food is not exempt.
I love going to Farmers Markets in the spring because that is when fruits and vegetables are at its most vibrant and best. You can smell the zucchini, the kale, the spinach, and whatever else that has been grown by local people and vendors. Even if I don’t have money, I love going to the Farmers Market just to see the rainbow of food that we have been blessed with having organically. With this dish, you can get a lot of the ingredients at a Farmers Market.
So on an exceptionally pretty day, I was in an exceptional food creating mood. I wanted to make a dish that was light, filling, and pretty! I have always thought the color of shrimp is super pretty and screams spring to me. You know what else makes for a pretty spring pasta dish? Peas and tomatoes! What spring dish does not have peas and/or tomatoes? There are several because those two veggies lighten up any dish as long as it is paired nicely with other ingredients. This Shrimp Pasta dish is made with grape tomatoes, peas, pearl onions, large shrimp, on a bed of Pappardelle pasta tossed in white wine parmesan sauce. Now, if you are at all intimidated by the description of this recipe, you shouldn’t be. This dish (like many of my recipes) are super easy and delicious. Make this Shrimp Pasta, sit on your patio, listen to some awesome music, pop open a bottle of wine, and enjoy the weather.
- 1 lb. Cooked and peeled extra large shrimp (26/30)
- 4 tbsp. olive oil, divided
- 12 oz. Pappardelle Pasta, cooked al dente
- 1 ½ c. Pearl Onions
- 3 Garlic Cloves, minced
- 1 ¼ c. sweet peas
- 1 pint Grape Tomatoes, cut in half
- 2 tbsp. butter
- 1 c. white wine
- 1 c. heavy cream
- 1⅓ c. parmesan cheese
- ½ lemon
- salt and pepper, to taste
- In a large sauté pan on medium high heat, heat the olive oil in the pan. Sear the shrimp on both sides for 2-3 minutes. Season with salt and pepper and set aside.
- In a separate large sauté pan, heat 2 tbsp. olive oil on medium high heat and begin to cook the pearl onions and grape tomatoes until cooked and translucent, about 5- 7 minutes. Add the peas and garlic and cook for another 2 minutes. Add 2 tbsp. of butter. Once melted add 1 cup of white wine and allow to simmer for another 2-3 minutes until slightly reduced. Add the cream and parmesan cheese and stir so the cheese blends in with the sauce and veggies.
- Finally, drain the pasta and toss in with the sauce along with the shrimp with tongs. Season with salt and pepper. Squeeze a half lemon among the dish and toss once more. Allow to simmer for about 5 minutes and serve.