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Spring Shrimp Pasta

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  • Author: Cupcake from Brown Sugar
  • Total Time: 30 mins
  • Yield: 8 1x


Spring is upon us and you need a dish to go with the weather. Try this Spring Shrimp Pasta dish today 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
  • 1 1/3 c. parmesan cheese
  • ½ lemon
  • salt and pepper, to taste


  1. 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.
  2. 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.
  3. 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.
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Category: Dinner